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Brussels Sprout Salad With Pumpkin Seeds
Provided by: Chef Julian Medina
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Julian Medina of Toloache and Toloache 82's solution to overcooked Brussels sprouts: a quick deep-fry technique finished off with a flourish of queso fresco and roasted pumpkin seeds to up the nutty-crunch factor.
Ingredients
For The Sherry Vinaigrette:2 tbs. sherry vinegar
4 tbs. canola oil
1 tbs. shallots, minced
1 tbs. Dijon mustard
Kosher salt to taste
For The Brussels Sprouts
4 cups Brussels sprouts, washed and dried
4 cups canola oil
2 tbs. queso fresco, crumbled
1/2 cup toasted pumpkin seeds
Cracked black pepper to taste
Kosher salt to taste