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1
Using a saute pan, preheat the vegetable oil over medium heat.
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2
Trim the ends of the Brussels sprouts and split in half from top to bottom.
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3
When the oil just begins to smoke, carefully add the halved Brussels sprouts to the pan.
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4
Saute until they are slightly crispy and brown, 2 to 3 minutes.
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5
Remove the Brussels sprouts from the pan and let them drain for about 3 minutes on a dry paper towel.
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6
In a mixing bowl, place the fried sprouts, frisee, Pickled Red Onion, parsley leaves and radishes and toss.
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7
Add the cranberries, crumbled pork rind and Tamarind Vinaigrette.
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8
Toss well.
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9
Season with the cilantro leaves, seasoning, salt and pepper.
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10
Toss again.
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11
Arrange the salad in a long oval salad bowl.
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12
Bring the cilantro leaves to the top of the salad.
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13
Garnish with the manchego cheese grated over the salad.
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14
Combine the vinegar, 1/4 cup water, the sugar, oregano, salt, black pepper, pepper flakes, cloves and bay leaf in a heavy medium saucepan and set it over medium-high heat.
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15
Bring the mixture to a boil, and then add the onion slices, separating them into individual rings.
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16
Let the mixture come back to a boil, and then reduce the heat and cook until the onions soften and wilt, 3 to 4 minutes.
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17
Remove the saucepan from the heat, cover and let the mixture cool completely.
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18
Transfer the onions and their pickling liquid to a quart-size glass jar or divide among plastic containers.
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19
Cover and refrigerate for up to 2 weeks.
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20
Add the puree, vinegar and salt to a metal bowl.
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21
Slowly whisk in the oil.
