Bruselas La Marcha Style

Chef: Emily Sarlatte
Time: 30 min or less
Serves: 6 people

Tips: To clean Brussels sprouts, pull off and discard any damaged or yellowed outer leaves, trim the stems, soak in cold water and drain. Cut the Brussels sprouts as desired for each recipe. Be mindful to not overcook the Brussels sprouts; just cook only until crisp and tender because they can develop a sulfur smell that can be very unpleasant when overcooked (one of the reasons many people are turned off by them to begin with!)

Ingredients:

BRUSSEL SPROUTS:
4 Cups Brussels Sprouts cut in half (quartered if on the larger side)
1 1/2 Cup grapes, cut in half
6 Cups Avocado Oil (high smoke point for frying)

BALSAMIC VINAIGRETTE:
1 Shallot, minced
1 Tbsp Agave or Honey
1 Cup Balsamic Vinegar
3 Cups Extra Virgin Olive Oil
Salt and pepper to taste

PX AND BALSAMIC REDUCTION:
1 Shallot, minced
1 Tbsp Agave or Honey
1 Cup Balsamic Vinegar
1 Cup Pedro Jimenez sherry
3 Cups Extra Virgin Olive Oil
Salt and pepper to taste

Instructions:

INSTRUCTIONS FOR BRUSSELS SPROUTS:

1. Heat oil to 365 degrees, (Use thermometer)

2. Add Brussels sprouts, cooking until crisp, 3-5 minutes.

Caution: the oil will splatter so be careful when adding the sprouts to the hot oil.

INSTRUCTIONS FOR BALSAMIC VINAIGRETTE:

1. Add all ingredients, minus the olive oil, to blender or kitchen mixer.

2. Blend until smooth. Slowly drizzle in olive oil to emulsify.

3. Taste. Adjust seasoning if desired.

INSTRUCTIONS FOR PX AND BALSAMIC REDUCTION:

1. Add vinegar and sherry together in sauce pan.

2. Heat to almost boiling then reduce the heat to a simmer.

3. Reduce by half.

ASSEMBLING BRUSELAS LA MARCHA STYLE:

1. Toss into a mixing bowl with grapes, cover with balsamic dressing, 1/2 cup or as desired.

2. Plate and drizzle the reduction on top to finish.

3. Serve immediately and enjoy!