This recipe, Fried Brussels Sprouts Salad, is a beautiful salad composed of fried brussels sprouts, lima beans, golden raisins, cider vinaigrette, cardamom yogurt, lemon conserva, and sourdough bread. It comes from Executive Chef Chris Borgesat at Charmant, a neighborhood bistro and wine bar at 514 City Park Ave.
Ingredients:
- 8 cups fried Brussels sprouts (air fryer works well)
- 2 cups cooked lima beans
- 1 cup soaked golden raisins (soak in equal parts warm water, white wine, and white wine vinegar)
- 2 cups torn grilled sourdough bread
- 2 Tbsp lemon conserva (slice lemons thinly, pack in equal parts salt and sugar, and press between plastic wrap overnight)
- 1 cup cider vinaigrette (recipe follows)
- 0.5 cup Cardamom yogurt, recipe follows
Method:
1. Combine all ingredients.
Cider Vinaigrette
Ingredients:
- 8 Tbsp brunoise shallots
- 1 Tbsp chopped thyme leaves
- 16 oz cider vinegar
- 1 qt blended oil
- ½ tsp crushed red chili flake
- 6oz honey
- 1 Tbsp salt
Method:
1. Macerate shallots, thyme, and chili flake in cider vinegar.
2. Add honey and salt, then whisk in blended oil.
3. Vinaigrette should stay broken. Check for seasoning.
Cardamom Dressing
Ingredients:
- 1 tsp toasted/ground cardamom
- 1 qt yogurt
- 3 oz rice wine vinegar
- 1 oz extra virgin olive oil
- 5 cups mayonnaise
- 3.5 oz honey
- 1 tsp salt
Method:
1. Toast and grind cardamom.
2. Add cardamom, yogurt, honey, rice vinegar, mayo and salt into blender.
3. While blending, drizzle in evoo (extra virgin olive oil) until well incorporated. Taste for seasoning.
Yield: 8 servings
