Courtesy of Chef Phillipe Massoud, from Ilili
1 1/4 lb Brussels sprouts
1/2 teaspoon salt
sherry vinegar, to taste
1 cup mint yogurt
4 tablespoons fig puree
1/4 cup toasted walnut, crumbled
1/2 cup sliced seedless green grapes
8 leaves fresh mint, chopped finely
Fig Puree:
1 cup water
1 cup fig jam
bring to boil then puree in blender.
Mint Yogurt:
4 cups yogurt
4 tablespoons mint, minced
1 tablespoon salt
Deep fry the Brussels sprouts or sear the cut side in a pan until well browned, almost burnt, or you can toss with oil and roast in the oven at 500 degrees until crispy.
The Brussels sprouts should still be green with browned outer leaves when cooked. It should not be completely browned otherwise it will be bitter and overly laden with fry oil. The sprouts should then be salted and tossed with the sherry vinegar.
The two sauces should go on next in lattices. Be sure not to over sauce. You can always add more if you like. Garnish with walnuts, grapes and fresh mint.
You’ll know you’ve perfected the seasoning when you get the perfect bite—a balance between bitter, salty, sweet, and sour, and the umami.
