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1
Drain the capers in a colander or strainer and press down on them to squeeze out any excess moisture.
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2
Lay them on paper towels to dry a bit.
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3
Pour the oil into a small, heavy skillet over medium-high heat; it should be about 1/4 inch deep.
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4
When the oil is shimmering, almost smoking, add the capers and fry, stirring, until they open up like flowers and brown.
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5
Remove the capers from the oil and place them on several layers of paper towels to drain.
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6
Reserve the olive oil for cooking the Brussels sprouts.
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7
Fit a food processor with the slicing blade.
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8
With it running, drop the Brussels sprouts down the feed tube to thinly slice them.
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9
(Use the hopper to push the sprouts throughit creates better slices.)
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10
Alternatively, you can use a mandoline or a sharp knife to thinly slice the Brussels sprouts.
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11
Mash the garlic and salt into a paste in a mortar and pestle or with a chefs knife on a cutting board.
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12
Heat 2 large (12-inch) frying pans over medium-high heat.
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13
(If you dont have 2 pans, youll have to do this in 2 batches.)
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14
When the pans are hot, spoon half of the reserved olive oil and half of the garlic into each.
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15
Cook, stirring, until fragrant, about 30 seconds.
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16
Add the Brussels sprouts and toss them gently until they are coated with oil, and then let them sit undisturbed for about 1 minute, so that they crisp and brown slightly.
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17
Toss again and cook for about 1 minute more.
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18
Pour in the vermouth and stir-fry until the Brussels sprouts are crisp-tender but still bright green, about 2 more minutes.
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19
Remove from heat and season with salt and pepper.
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20
Consolidate the Brussels sprouts into one pan and place them over medium-low heat to keep warm.
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21
Add the fried capers to the pan, then add the vinegar, toss, taste, and correct the seasonings.
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22
Transfer to a big, pretty bowl and serve hot.
