Farmer & The Bao Recipe
Shaved Brussels Salad with Chili Crisp, Chicken Skin, Black Garlic Aioli, Cucumber Slaw, Lettuce, Pickled Ginger.
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Ingredients
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Salad Base
Chili Crisp
Chicken Skin
Black Garlic Aioli
Method
Preparation of Salad Base
- 1
Shave Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them thinly using a mandolin or sharp knife. Place them in a large bowl.
- 2
- 3
- 4
Add Pickled Ginger
Finely chop the pickled ginger and mix it into the salad base.
Making Chili Crisp
- 5
Prepare Ingredients
Minced the garlic and finely chop the shallots.
- 6
Cook Ingredients
In a small saucepan, heat the chili oil over medium heat. Add the minced garlic and chopped shallots. Cook until they are golden brown.
- 7
Cool and Mix
Remove from heat and let the chili crisp cool before drizzling it over the salad.
Preparing Chicken Skin
- 8
Crisp Chicken Skin
Preheat the oven to 200°C (400°F). Lay the chicken skin flat on a baking tray lined with parchment paper. Bake for about 15-20 minutes or until crispy. Let cool and break into pieces.
Making Black Garlic Aioli
- 9
Combine Ingredients
In a bowl, mash the black garlic cloves. Add mayonnaise, lemon juice, and salt. Mix until smooth and well combined.
- 10
Serve Aioli
Transfer the aioli to a serving dish or drizzle over the salad as desired.
