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SERVES: 4
INGREDIENTS:
- 6 pieces, thick cut Bacon
- 6 cups canola oil
- 1 pound Brussels sprouts, trimmed and halved or quartered, depending on their size
- Kosher salt
- 2 large shallots, thinly sliced lengthwise
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 teaspoon rice powder
- 1 cup House Dressing
INSTRUCTIONS:
Chef’s Note: This salad is a version of a dish that is made with pork neck in Thailand. The authentic dish is not served with Brussels sprouts, but I like using Brussels sprouts because they add a bit of crunch.
- Preheat oven to 425 degrees F. Place the bacon on a baking sheet and cook for 12-13 minutes or until crispy. Remove from the oven and place on a layer of paper towels until cool enough to handle.
- Line a separate baking sheet with a few layers of paper towels. Heat the oil in a deep fryer or large Dutch oven over medium heat until it reaches 350 degrees F.
- Fry the Brussels sprouts in batches (be careful—Brussels sprouts will pop when they are first added to the hot oil). Remove the sprouts with a slotted spoon to the prepared baking sheet and immediately season with some salt. Repeat with the remaining sprouts.
- While the sprouts are frying, combine the shallot, mint, cilantro.
- Add the dressing and mix well to combine. Transfer to a platter, and top with the crispy bacon.
