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


  1. 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.
  2. 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.