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North Georgia Apple and Crispy Brussels Sprouts Salad - from 4th & Swift
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Cuisine: Salad Vegetarian
From the Menu of ... 4th & Swift
621 North Ave. N.E., B100, Atlanta
678-904-0160
Q: I recently had the brussels sprouts and apple salad at 4th & Swift. It was so delicious, I could have eaten a larger portion as my entree. Is there any way to get the recipe?
-- Dawn Duggan, Atlanta
A: Crispy fried brussels sprouts, crisp tart apples and pistachios … who would have thunk it would taste so good? Well, the folks at 4th & Swift thought so, and many of their customers agree.
This recipe proves, once and for all, that absolutely everything tastes better deep-fried. And served with heavy cream. “They’re crispy and have such nice flavor,” said proprietor Jay Swift, who credits chef de partie Sal Purpura with creating the recipe.
A recent happy customer said he hadn’t eaten a brussels sprout in 35 years, Swift said. “We’re getting people to rethink brussels sprouts. And they’re actually ordering it, too -- which kind of surprised me.”
Hands on time: 20 minutes Total time: 40 minutes Serves: 4
Ingredients:
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2 1/2 cups apple cider
1/2 cup shelled raw pistachios
1 sprig rosemary, stem removed, leaves finely chopped
1 pinch fleur de sel
Vegetable oil for frying
26 brussels sprouts, trimmed and cut in half
2 tablespoons sherry vinegar
Salt and pepper
1/2 cup crème fraîche
2 tart apples, such as Granny Smith, peeled, quartered, cored and thinly sliced
Instructions:
In a small pot over high heat, boil cider until it is reduced to a thin syrup, about 30 minutes (you will have about 1/4 cup). Set aside to cool. Meanwhile, in a small ungreased pan over low heat, toast the pistachios, stirring occasionally, until toasted, about 10 minutes. Remove from pan to cool, and then chop them coarsely (by hand or in a food processor). Combine the chopped pistachios with the rosemary leaves and fleur de sel. Set aside.
In a heavy pot or fryer, heat the oil to 350 degrees. Fry the brussels sprout halves until the outside leaves begin to turn golden brown. Do not overfry, or they will turn mushy. Remove the sprouts from the oil and toss in a bowl with the sherry vinegar and a dash each of salt and pepper.
On each of four plates spread 2 tablespoons crème fraiche in a line. Liberally drizzle with the reduced apple cider. Arrange 6 or 7 sprout halves over the crème fraîche. Top each with one-fourth of the apples. Top with the remaining sprouts. Drizzle with the cider reduction, and then sprinkle each salad generously with the pistachio mixture. Serve immediately.
In a heavy pot or fryer, heat the oil to 350 degrees. Fry the brussels sprout halves until the outside leaves begin to turn golden brown. Do not overfry, or they will turn mushy. Remove the sprouts from the oil and toss in a bowl with the sherry vinegar and a dash each of salt and pepper.
On each of four plates spread 2 tablespoons crème fraiche in a line. Liberally drizzle with the reduced apple cider. Arrange 6 or 7 sprout halves over the crème fraîche. Top each with one-fourth of the apples. Top with the remaining sprouts. Drizzle with the cider reduction, and then sprinkle each salad generously with the pistachio mixture. Serve immediately.
Nutrition:
Per serving: 397 calories (percent of calories from fat, 71), 6 grams protein, 24 grams carbohydrates, 5 grams fiber, 35 grams fat (8 grams saturated), 27 milligrams cholesterol, 69 milligrams sodium.
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