NEW ORLEANS – Charmant Chef Chris Borges recently shared their Fried Brussels Sprouts Salad recipe with us. The City Park Avenue eatery’s recipe not only looks delicious, but also easy – which is important when normal time doesn’t exist during the holidays.

The restaurant team says this dish is a vibrant holiday dish featuring crispy sprouts, lima beans, sweet golden raisins and a fragrant cardamom yogurt. “Warm, bright and beautifully balanced.”

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Brussels Sprouts Recipe Perfect for Holiday Menu

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Course: Sides

Servings

8

servings

Ingredients

8 cups Fried Brussels Sprouts (air fryer works well)
2 cups Cooked lima beans
1 cup Soaked golden raisins*
2 cups Torn grilled sourdough bread
2 tbsp Lemon conserva**
1 cup Cider vinaigrette
.5 cup Cardamom yogurt
Cidar Vinaigrette
8 Tbsp Brunoise shallots
1 Tbsp Chopped thyme leaves
16 oz Cider vinegar
1 qt Blended oil
.5 tsp Crushed red chili flake
6 oz Honey
1 tbsp Salt
Cardamom Dressing
1 tsp Toasted/ground cardamom
1 qt Yogurt
3 oz Rice wine vinegar
1 oz Extra virgin olive oil (EVOO)
5 cups Mayonnaise
3.5 oz Honey
1 tsp Salt

Directions

For Cider Vinaigrette: Macerate shallots, thyme and chili flake in cider vinegar. Then add honey and salt and whisk in the blended oil. Vinaigrette should stay broken.
For Cardamom Dressing: Toast and grind cardamom. Add the cardamom, yogurt, honey, rice vinegar, mayo and salt into blender. While blending, drizzle in EVOO until well incorporated. Taste for seasoning.
For final salad: combine all ingredients together!

Notes

* Soak raisins in equal parts warm water, white wine and white wine vinegar
** Slice lemons thinly, pack in equal parts salt and sugar and press between plastic wrap overnight

Brussels Sprouts Recipe Perfect for Holiday Menu

Brussels Sprouts Recipe Perfect for Holiday Menu

Ingredients

Directions

Notes

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