Brussels Sprouts & Apple Salad
by Brenda Langton, Tastemaker in Residence recipe by Market Chef Jenny Breen
Canola oil, for frying
2 Tbsp tamari
2 Tbsp fresh lemon juice
2 Tbsp toasted sesame oil
1 tsp red pepper flakes
1 tart apple, such as honeycrisp, minced
2 lb. medium Brussels sprouts, trimmed
1/4 cup. grated Pecorino Romano or similar cheese
2 tsp black sesame seeds
2 tsp red onion (or chive), minced finely
- Heat 2 inches canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°. Stir tamari, lemon juice, sesame oil, red pepper flakes and apple in a large bowl; set sauce aside.
- Cut end off of brussels sprouts and slice in half the long way. Working in batches, fry sprouts until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer sprouts to paper towels to drain. Add sprouts to bowl with sauce and toss to combine. Transfer to a serving platter; garnish with Pecorino, sesame seeds, and onions/chives.