Fried salad is a bit of an oxymoron. It harkens back to cream cheese-loaded church picnic dishes that seem anachronistic with our "dressing on the side" generation. However, though the main ingredient in this side is fried, the salad is light and crisp, with a bright and slightly spicy vinaigrette. Translation: I can't get enough of this one.
- 1 quart canola or vegetable oil
- 20 brussels sprouts' leaves (you want 6 cups total)
- 1 shallot, thinly sliced
- 2 carrots, peeled and julienned, matchstick-size
- 1/4 cup green onions, sliced 1/8-inch thick
- 1/8 red cabbage, shredded (3 cups total)
- 1/2 teaspoon Sriracha sauce
- 1 tablespoon sweet chili sauce
- 1 teaspoon rice wine vinegar
- 1/2 lime, juiced
- 3 tablespoons canola oil
- 1/4 teaspoon kosher salt
||These fun and modern serving spoons come in literally every color--for whatever salad situation you find yourself in. $35, Leif Shop
Prep: To pull the leaves off of the sprouts, chop off the bottom nub, and start plucking away. Go as far as you can--it's okay if you can't finish off the whole sprout. The large green leaves are the best for frying.
1. First, make the vinaigrette: combine the ingredients in a small container with a lid, and shake until mixed.
2. In a deep pan, heat the vegetable oil to 350 F. The oil should measure about 1-inch in depth, with at least 6-inches of pan above it.
2. Do this next step in batches: Add the brussels sprouts leaves (careful, the oil in the pan will spit!) and fry until just crisp, but still a little green--about 30 seconds. Once fried, put aside on a plate covered with a paper towel.
3. When you finish with all of the sprout leaves, fry the shallots until golden brown (2-3 minutes) and put aside on the plate as well.
4. In a large bowl, combine all of the ingredients. Then pour vinaigrette over the salad and toss.
(Yields 3 side portions)
Photograph: Claire Thomas