tablespoons salt-packed capers, rinsed and patted dry
kosher salt & freshly ground black pepper
NUTRITION INFO
Serving Size: 1 (109) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 271.3
Calories from Fat 224 g83 %
Total Fat 24.9 g38 %
Saturated Fat 3.2 g16 %
Cholesterol 0 mg
0 %
Sodium 113.7 mg
4 %
Total Carbohydrate
11.6 g
3 %
Dietary Fiber 3.6 g14 %
Sugars 4.8 g19 %
Protein 4.2 g
8 %
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DIRECTIONS
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350°F (175°C).
While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all the Brussels sprouts. Keep the bowl near the stovetop.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers. (Stand back—the capers will pop and sputter!) Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.