Crispy Leek Brussels Sprouts

10 ounces Brussels sprouts, trimmed
and cut in half
2 ounces leeks, sliced into coins
2 ounces shallots, sliced into coins
salt and pepper to taste
2–4 fl uid ounces Lemon-Bacon Vinaigrette (see below)
Honey Chili Aioli (see below)

Deep fry the Brussels sprouts, leeks, and shallots for about 2 minutes in hot oil (or air fry until crispy). Place in a bowl and toss with lemon-bacon vinaigrette and salt and pepper to taste. Serve with a drizzle of honey chili aioli.

Lemon-Bacon Vinaigrette
2 Preserved Lemons (see recipe)
¼ pound chopped bacon
1 ½ teaspoons Dijon mustard
2 tablespoons chopped shallots
½ cup lemon juice
½ cup white balsamic vinegar
2 tablespoons brown sugar
salt and pepper to taste
1 ½ cups canola/olive oil blend (we use 50/50)
3 tablespoons chopped fresh basil

Remove skin from preserved lemons and discard pulp. Chop lemon skin and set aside. In a sauté pan render bacon; set aside. To a blender, add chopped lemon, Dijon, shallots, lemon juice, vinegar and brown sugar. Blend until smooth. Add oil in a slow steady stream. By hand, stir in basil and bacon (with bacon fat). Season to taste with salt & pepper

Honey Chili Aioli
½ cup honey
¼ cup Sambal Oelek
3 tablespoons ketchup
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 cup mayonnaise
Combine all ingredients well.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.