I recently got two new cookbooks from Alex Guarnaschelli, and my husband came across a crispy sliced Brussels sprouts salad that he really liked the look of.
Thing was, the sprouts were fried, and in, like, 3 cups of canola oil, which is mebbe more canola oil than I would use in a week.
But then… I got to thinking…
“Trader Joe’s sells shaved Brussels sprouts, and I bet I could air fry those suckers.”
And so, here we are.
I kept chef Guarnaschelli’s most excellent method for Water Frying Bacon, and did make her shallot, Tamari, and bacon fat vinaigrette, but opted to go air fryer all the way for the shaved sprouts, and added some cooked ditalini pasta, because, why not?
•1/4 cup lemon juice
•2 tbsp bacon fat, melted if made ahead
•1 tbsp lower sodium Tamari
•2 medium shallots, diced
Note: the only downside of this salad is that the Brussels sprouts need to be fried just before you plan to serve, though, of course, the vinaigrette and remaining ingredients can be prepped in advance, so, bonus!
Whisk the vinaigrette ingredients together, stash in a small covered jar, and set aside.
Add the shaved sprouts to a large bowl and toss with the olive oil, Seasoned Salt, and black pepper.
Heat your air fryer to 375º – some air fryers to not need preheating, but I recently upgraded to a larger, combo fryer/toaster/oven which does, so check your air fryers manual.
Arrange the sprouts in a layer over the air fryer basket and cook for ten minutes.
Remove the spouts from the oven and shake or toss to rearrange them, then air fry for another ten minutes, shaking again after five minutes, until they are browned and crispy.
Transfer the sprouts to a large bowl, add the pasta and cherries (if using), and the bacon, then drizzle with the vinaigrette and toss.