Kale and Brussels Sprouts
Purple Daikon, Fish Sauce-Lime Vinaigrette, Thai Chile, Thai Basil
Chefs Ryan and Shae Sims of Donna Chang's | Atlanta
Yield: 4 servings
Adapted by StarChefs | February 2018
INGREDIENTS
Oil for frying
1 red Thai chile
24 grams palm sugar, finely chopped
90 grams strained lime juice
8 grams garlic cloves, root end trimmed off, and minced
12 Brussels sprouts, trimmed reserving outer leaves, and hearts shaved on a mandolin
Salt
¼ cup sunflower-olive oil blend
2 tablespoons Three Crabs fish sauce
4 large handfuls kales (lacinato, Russina, curly), cleaned, de-stemmed, and torn
Mint
Thai basil
Cilantro
1 purple daikon, shaved on a mandolin, shavings held in ice water
METHOD
Heat oil in deep fryer. In a Vitamix blender, make a dressing by blending together chile, palm sugar, lime juice, and garlic. Fry outer brussels sprouts leaves until they are uniformly brown. Drain on paper towels and season with salt. In a large mixing bowl, add the dressing, blended oil, fish sauce, shaved Brussel sprouts, kale, torn mint, basil, and cilantro leaves. Toss to combine. Mound on a serving plate. In the mixing bowl, toss some radish slices in the residual dressing and arrange atop salad. Finish with fried sprout leaves.
