This recipe is based on Food Network's publication of Michael Symon's recipe for the Brussel's sprouts he serves at Lolita in Cleveland, OH.
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
- Canola oil, for deep-frying
Whisk together in a bowl large enough to toss all of the Brussels sprouts:
- 1 clove garlic, minced
- 4 salt-packed anchovy fillets, rinsed, filleted and minced
- 1 serrano chile, seeded and minced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 2 scallions, white and green parts, thinly sliced on the bias
- 1/4 cup walnut pieces, toasted and coarsely chopped
- 1/2 cup extra-virgin olive oil
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes.
- 1 pound Brussels sprouts, trimmed and quartered lengthwise
To the last batch, add and stand back (the capers will pop and sputter!):
- 2 cups loosely packed flat-leaf parsley leaves
- 2 tablespoons salt-packed capers, rinsed and patted dry
When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Season to taste.
- Kosher salt and freshly ground black pepper