Courtesy of Chef Jay Swift, 4th & Swift

Ingredients:

• 2 1/2 cups apple cider
• 1/2 cup shelled raw pistachios
• 1 sprig rosemary, stem removed, leaves finely chopped
• 1 pinch fleur de sel
• Vegetable oil for frying
• 26 brussels sprouts, trimmed and cut in half
• 2 tablespoons sherry vinegar
• Salt and pepper
• 1/2 cup crème fraîche
• 2 tart apples, such as Granny Smith, peeled, quartered, cored and thinly sliced

 

Instructions:

In a small pot over high heat, boil cider until it is reduced to a thin syrup – about 30 minutes (you
will have about 1/4 cup). Set aside to cool. Meanwhile, in a small ungreased pan over low heat,
toast the pistachios, stirring occasionally, until toasted – about 10 minutes. Remove from pan to
cool, and then chop them coarsely (by hand or in a food processor). Combine the chopped
pistachios with the rosemary leaves and fleur de sel. Set aside. 
 
In a heavy pot or fryer, heat the oil to 350 degrees. Fry the brussels sprouts halves until the
outside leaves begin to turn golden brown. Do not over fry or they will turn mushy. Remove the
sprouts from the oil and toss in a bowl with the sherry vinegar and a dash each of salt and
pepper. 
 
On each of four plates spread 2 tablespoons crème fraîche in a line. Liberally drizzle with the
reduced apple cider. Arrange 6 or 7 sprout halves over the crème fraîche. Top each with one-
fourth of the apples. Top with the remaining sprouts. Drizzle with the cider reduction, and then
sprinkle each salad generously with the pistachio mixture. Serve immediately.
 
Yields: 4 servings

Interesting fact: Brussels sprouts are available year round; however, they are at their best from
autumn through early spring when they are at the peak of their growing season. This salad is
part of Chef Swift’s fall menu at 4thin Atlanta by Atlanta magazine.

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