Ingredients:

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup canola oil, plus more for frying
Salt and pepper to taste
1/2 teaspoon capers
2 tablespoons thinly sliced red onion
1 pound Brussels sprouts, stems and outer leaves removed

Recipe notes: Use leftover vinaigrette on salads or as a dressing for roasted or sautéed vegetable.

RECIPE

Zesty Fried Brussels Sprouts

John Varanese

Varanese, Louisville, KY

These Brussels sprouts are a breeze to make: just whip up the vinaigrette, fry the sprouts, and toss together.

Yield: 4 servings

Method:

Combine the Dijon mustard and the red wine vinegar in a food processor or a blender; blend until smooth. While blending, slowly drizzle in 1/2 cup of the oil. (The vinaigrette should thicken as it emulsifies.) Season to taste with the salt and pepper. Transfer to a bowl, stir in the capers and red onions, and set aside.

In a heavy-bottomed sauce pot, heat 2 inches of oil to 350°F. Working in batches, fry the Brussels sprouts for 2 to 3 minutes, until tender. (Be sure the temperature of the oil returns to 350°F before frying a new batch.) Using a slotted spoon, transfer the fried Brussels sprouts to a plate lined with paper towels.

Toss the Brussels sprouts with 1/4 cup of the vinaigrette before serving.