Ingredients

The following ingredients have 7 Servings
  • Canola oil (for deep frying)
  • 1 garlic clove (minced)
  • 4 salt-packed anchovy fillets (rinsed, filleted, and minced)
  • 1 serrano chile (seeded and minced)
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 2 scallions (white and green parts, thinly sliced on the bias)
  • 1/2 cup walnut pieces (toasted and coarsely chopped)
  • 1/2 cup extra-virgin olive oil
  • 1 pound Brussels sprouts (trimmed and quartered lengthwise)
  • 2 cups loosely packed flat-leaf parsley leaves
  • 2 tablespoons salt-packed capers (rinsed and patted dry)
  • Kosher salt and freshly ground black pepper

Instruction

  • Pour enough oil into a medium pot so that it reaches a depth of 3 inches. Heat the oil until it registers 350°F (175°C) on a deep-fry or candy thermometer.
  • While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to contain all the Brussels sprouts. Set the bowl near the stovetop.
  • Pat the Brussels sprouts COMPLETELY dry. Working in batches, carefully lower some of the Brussels sprouts into the oil and deep-fry until the edges begin to curl and turn brown, about 3 minutes. Dump each batch directly into the bowl of dressing and gently toss to coat.
  • After the last batch has been deep-fried, carefully add the parsley and capers to the oil—stand back, as the capers will pop and sputter—and then give the contents of the pot a stir. Remove the parsley and capers when the parsley becomes a deeper, more saturated shade of green, 30 to 60 seconds.
  • Add the parsley and capers to the bowl, season with salt and pepper to taste, and gently toss. Serve within minutes, if not seconds.