Ingredients

• Canola oil, for deep-frying
• 1 clove garlic, minced
• 4 salt-packed anchovy fillets, rinsed, filleted and minced
• 1 serrano chile, seeded and minced
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 2 scallions, white and green parts, thinly sliced on the bias
• 1/2 cup walnut pieces, toasted and coarsely chopped
• 1/2 cup extra-virgin olive oil
• 1 pound Brussels sprouts, trimmed and quartered lengthwise
• 2 cups loosely packed flat-leaf parsley leaves
• 2 tablespoons salt-packed capers, rinsed and patted dry
• Kosher salt and freshly ground black pepper

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Instructions

1. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
2. While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
3. Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
4. Photograph by Hallie Burton