Bruselas con Vinagreta Ibérico

Crispy brussels sprouts, Jamón Ibérico vinaigrette, golden raisins, dried cranberries

Server Description

Crispy brussels sprouts in a sweet and savory vinaigrette made from a rendering of our prized Jamón Ibérico de Bellota fat

pronunciation

BREW-SELL-AHS CONE VIN-AH-GRET-AH

runner description

Crispy brussels sprouts

Line up notes

While there is no actual meat in this dish, it is NOT vegetarian

allergies

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ingredients

Brussels Sprouts halved - 6 oz wt
Kosher Salt - 1/4 tsp
Golden Raisins - 1 TBSP
Dried Cranberries - 1 TBSP
Sherry Bellota Vinaigrette - 2 oz fl
Maldon - 1/4 tsp

sourcing

PREP recipe 1

Sherry Ibérico Vinaigrette

PREP recipe 2

PREP recipe 3

PREP recipe 4

procedure

Fry the brussels at 375 for 2 minutes or until crispy (Brussels should still have some green coloring) then drain well
In a mixing bowl, add the drained brussels and season with kosher salt.
Add vinaigrette, half the amounts of the raisins and cranberries into the bowl with the brussels and toss well
Plate into small deep bowl and garnish with remaining raisins and dried cranberries
Finish with Maldon salt

critical control points

If the brussels are TOO brown the will taste bitter. Do not over cook

PACKAGING

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