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Home > Restaurants > Recipes > Brussels Sprout Salad With Pumpkin Seeds

Brussels Sprout Salad With Pumpkin Seeds

Provided by: Chef Julian Medina
Served at: Toloache

  • Type of Dish: Salads, Small Plates
  • Servings: 4
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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.


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


(1) Prepare the sherry vinaigrette by whisking together the vinegar, canola oil, minced shallots, mustard, and salt in a bowl; reserve. (2) Trim the ends of the sprouts, and halve them lengthwise. Heat canola oil in a Dutch oven or large saucepan over a medium flame until the temperature reaches 375 degrees on a deep-fry or candy thermometer. When oil is heated, fry the sprouts in 2 batches until golden brown (3 to 4 minutes). (3) Remove the sprouts to a serving bowl with a slotted spoon. Drizzle sprouts with the sherry vinaigrette, and toss in the queso fresco and pumpkin seeds. Season to taste. (Published 2012)

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