crispy brussel sprout salad with maple dressing

Photo by The Culinary Nest

This is it. The salad that will leave you wanting it over and over and over and over… you get the picture. I first came upon this perfect combination at Luxe Bar & Grill (locations in Birmingham & Grosse Pointe, MI). Ever since, I can never dine at this restaurant without ordering it and I also could not stand the fact that it wasn’t at my fingertips at all times so I did the next best thing: I created my own version. The ingredients are the same, but not knowing how they make their Maple Dressing, I did some testing and developed the version below!

A couple of things. I know not all of us are the biggest fans of deep frying, but I MUST say that doing that step for brussel sprouts is one of the BIGGEST components that makes this salad as delicious as I am describing. An alternative method is roasting the brussels, but I highly (and I mean HIGHLY) recommend frying your sprouts. You WON’T be sorry! Second, another technique used in this recipe for the haricot verts is called “blanching”. This is such a simple method of boiling the vegetable for 1-2 minutes before transferring them into an ice cold water bath to stop the cooking process. This results in a tender vegetable and vibrant green color. Give it a try!

Recipe by: Luxe Bar & Grill, Birmingham MI (salad ingredient inspo) & The Culinary Nest (Maple Dressing recipe)

MAKES

4-6 servings

Prep Time: 30 minutes

Total Time: 35 minutes

INGREDIENTS

Canola oil, amount depends on pot used

2 lbs brussel sprouts, core cut off and halved

1 lb haricot verts

1 head frisee, chopped

3 cups arugula

1/4 cup dried cherries

1/4 red onion, finely diced

1/4 cup blue cheese, for topping

for the maple dressing:

1/2 cup extra virgin olive oil

1/4 cup maple syrup

1/4 cup apple cider vinegar

Juice of one lemon, medium sized

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon onion powder

METHOD

1. Pour about 3 inches of canola oil into a medium sized pot. You want enough oil for the brussels to be submerged during the frying process. I recommend frying the sprouts in batches for even frying. Take a baking sheet and line it with a couple layers of paper towel to transfer the brussels onto after frying. You can use a slotted spoon to remove the brussels once they are done in the oil or a strainer with a handle.

2. Heat the oil in the pot to 325˚-350˚F. Slowly submerge about 2 cups of brussels at a time, or just enough for a single layer into the oil. It may splatter so be careful, it should subside quickly. If its splattering too much turn down the heat. If it isn’t lightly frying enough, turn the heat up a little. You may have to play with it for the first batch. After about 2-3 minutes, when the brussels turn a light brown, remove them to the baking sheet, lightly salt them and add your next batch to the oil. Continue until all of them are fried, lightly salting each batch when they are laid on the baking sheet.

3. Fill another medium sized pot with water and bring to a boil. In a medium sized bowl, add a couple cups of ice and fill the bowl with cold water. Set this bowl on the counter next to the pot of water. Once the water is boiling, add a good handful of the haricot verts and let boil for 2 minutes. Remove them to the ice bath, and add another handful to the boiling water. Repeat this until all of the beans are blanched. Once they are all cooled, remove them from the ice bath and dry them off with paper towel. They should be slightly tender and a vibrant green color.

4. In a small bowl, whisk together the dressing ingredients. Set aside.

5. On a platter, mix the frisee & arugula. Next layer on the blanched haricot verts, then the crispy brussel sprouts, and lastly the dried cherries, red onion & blue cheese. Drizzle with the Maple Dressing and enjoy!