INGREDIENTS
For the salad
Canola oil for frying
6 Tbsp. thinly sliced garlic
9 cups Brussels sprouts, quartered
3 pears, julienned
12 leaves Bibb lettuce, torn into bite-sized pieces
¾ cup Burnt Honey Dressing (Recipe follows)
¾ cup garlic aioli or mayonnaise
For the Burnt Honey Dressing
1 cup honey
1/3 cup apple cider vinegar
1 cup olive oil
PREPARATION
For the salad
• In a heavy skillet, heat œ inch oil over medium heat. Fry the sliced garlic until crisp and golden, about 3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Set aside.
• Increase the temperature to high heat so the oil is hot but not smoking. Working in batches, fry the Brussels sprouts until the edges are crisp and golden, about 5 to 7 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate.
• In a large bowl, toss the sprouts, pear, lettuce, dressing and garlic aioli. Garnish with the garlic chips and serve immediately.
For the Burnt Honey Dressing
• In a large saucepan over medium heat, bring the honey to a boil, then turn off the burner. Let sit 2 to 3 minutes to cool slightly. Repeat 3 to 4 times, until the honey is dark brown.
• Whisk in the vinegar and olive oil. Refrigerate to cool before use.
This article appears in November 2014.