Fried Brussels Sprouts Recipe
meyer lemon vinaigrette, shaved ricotta salata, smoked sea salt
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Ingredients
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Brussels Sprouts
Meyer Lemon Vinaigrette
Toppings
Method
Preparation of Brussels Sprouts
- 1
Clean and Halve
Rinse the Brussels sprouts under cold water. Trim the ends and remove any yellow or damaged leaves. Cut each Brussels sprout in half lengthwise.
- 2
Season and Oil
In a large bowl, toss the halved Brussels sprouts with 3 tablespoons of olive oil and smoked sea salt until evenly coated.
Cooking Brussels Sprouts
- 3
Heat the Pan
Heat a large skillet over medium-high heat until hot.
- 4
Fry the Brussels Sprouts
Add the Brussels sprouts to the skillet, cut side down. Fry for about 5-7 minutes without stirring until they are golden brown and crispy. Flip them and cook for an additional 3-5 minutes until tender.
Making Meyer Lemon Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together the Meyer lemon juice, Dijon mustard, honey, 4 tablespoons of olive oil, and season with salt and black pepper to taste until emulsified.
Plating
- 6
Serve
Place the fried Brussels sprouts on a serving platter. Drizzle the Meyer lemon vinaigrette over the top. Finish with shaved ricotta salata cheese. Enjoy!
