One of my favorite recipes from my favorite Ohio chef Michael Symon. These sprouts are delicious; the leaves get crispy, while the insides get tender, tossed in a vinaigrette with the perfect amount of spicy, sweet, and acidic notes to complement the fried sprouts, adding a little more crunch with fried capers, parsley, and walnuts. Original recipe found here: http://www.foodnetwork.com/recipes/fried-brussels-sprouts-with-walnuts-and-capers-recipe/index.html
Serves 4-6
You'll need: Canola oil, for deep frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted, and minced (I used 1 tsp. anchovy paste)
1 serrano chili, seeded and minced
1/4 cup red wine vinegar
1 Tbsp. honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/4 cup extra-virgin olive oil (Michael Symon uses 1/2 cup, since I like a lot of acid, I used less, use what you like)
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 Tbsp. salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper
