Brussels Sprouts

Photo: Danny Kim. Illustrations by John Burgoyne.

Cabbage’s little cousins get a bad rap owing to the home cook’s tendency to overcook them—a common transgression that results in a mushy texture and a strong aroma that is not universally loved. Julian Medina of Toloache and Toloache 82 has the solution, a quick deep-fry technique finished off with a flourish of queso fresco and roasted pumpkin seeds to up the nutty-crunch factor.

Julian Medina’s Brussels Sprout Salad With Pumpkin Seeds

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. Serves 4.

Brussels Sprouts