crispy brussels with plum vinaigrette
We had first had these at No. 7 Restaurant in Brooklyn and couldn't wait to make our own version.
1 lb. Brussels sprouts, halved
2 tbsp. white sesame seeds, toasted
1/2 tbsp. Korean chili flakes
1 garlic clove, minced
2 1/2 tbsp. lemon juice
2 1/2 tbsp. white vinegar
1 tbsp. maple syrup
2 tbsp. Plum + Rose Jam
2 tbsp. olive oil
1 tbsp. kosher salt
Enough vegetable oil for frying
1. Toast sesame seeds in a dry pan over medium heat until fragrant. Let cool.
2. Heat oil in a dutch oven to 350 degrees. Fry brussels until brown and crispy, about 3 minutes. Drain on paper towels.
3. Add remaining ingredients to a mason jar and shake until combined.
4. Place brussels in a bowl and toss with vinaigrette just before serving.