Fried Brussel Sprouts Recipe
Apple | Hazelnut | Ricotta Salata | Black Pepper Tallow Vinaigrette
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Ingredients
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Vegetables
Nuts
Dairy
Vinaigrette
Method
Preparation
- 1
Prepare the Brussel Sprouts
Trim the ends of the Brussel sprouts and remove any yellow outer leaves. Cut them in half lengthwise.
- 2
Prepare the Apple
Core and slice the apple into thin wedges.
- 3
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-12 minutes, or until golden brown. Let cool and chop roughly.
- 4
Make the Vinaigrette
In a small bowl, whisk together the tallow, apple cider vinegar, honey, black pepper, and salt until well combined.
Cooking
- 5
Fry the Brussel Sprouts
In a large skillet, heat some tallow over medium-high heat. Add the halved Brussel sprouts cut side down and cook until they are golden brown and crispy, about 5-7 minutes. Flip and cook for an additional 3-5 minutes until tender.
- 6
Combine Ingredients
Once the Brussel sprouts are cooked, add the apple slices and chopped hazelnuts to the skillet. Toss to combine and cook for another 2-3 minutes until the apple slices are slightly softened.
- 7
Serve
Remove from heat and drizzle the black pepper tallow vinaigrette over the salad. Crumble the ricotta salata on top and serve immediately.
