Ingredients
The following ingredients have 6 Servings
- - canola oil, for deep-frying
- 1 clove(s) garlic, minced
- 4 - salt-packed anchovy fillets, rinsed, filleted and minced
- 1 - serrano chile, seeded and minced
- 1/4 cup(s) red wine vinegar
- 1 tablespoon(s) honey
- 2 - scallions, white and green parts, thinly sliced on the bias
- 1/2 cup(s) walnut pieces, toasted and coarsely chopped
- 1/2 cup(s) extra-virgin olive oil
- 1 pound(s) brussels sprouts, trimmed and quartered lengthwise
- 2 cup(s) loosely packed flat-leaf parsley leaves
- 2 tablespoon(s) salt-packed capers, rinsed and patted dry
- - kosher salt and freshly ground black pepper
Instruction
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°F.
- While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
- Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
