At Salinas, diners find this delightfully green dish under “tapas,” but the flavors are sharp enough to accompany any protein for
a main course. Doubling or tripling the portion also makes for
an excellent addition to a table spread for holidays or cocktail parties.

Side dish – 6 servings

 

Brussel sprouts:

12 pieces        brussel sprouts (cut in half)
2   cups           olive oil

 

1. Put oil in thick-bottomed pot and place a thermometer inside
2. Once oil has reached 150-175 degrees Fahrenheit, place brussel sprouts in oil and cook for 10 minutes
3. Remove from oil, place on paper lined sheet tray, and cool in the refrigerator

 

Cauliflower:

1 head colored cauliflower (cut in same size pieces as brussel sprouts)

 

1. Set aside until you are ready to plate the dish

 

Citrus Yogurt:

4 oz                greek yogurt

1 tbs               extra virgin olive oil

¼ tsp              lemon zest

¼ tsp              orange zest

½ tsp              mint (chopped fine)

1/8 tsp            coriander (toasted and ground)

1/8 tsp            sea salt

 

1. Combine all ingredients for citrus yogurt in a bowl in order they appear above

 

When ready to serve:

1. Lightly dust brussel sprouts in flour (substitute corn starch for gluten allergy)
2. Fill a frying pot with vegetable oil, slightly under halfway. Using a thermometer, bring the oil to 350 degrees fahrenheit
3. Flash fry the brussel sprouts and cauliflower until lightly browned
4. Add salt to taste once removed from the fryer
5. Serve with citrus yogurt either on the side or underneath the vegetables
6. (Optional) Garnish the plate with a dash of smoked paprika