Chef Jay Swift, of 4th & Swift, began his career in the restaurant business at the age of 14. Swift highlights seasonal market menus that change daily to utilize the freshest ingredients at all times.
The Georgia Grown Executive Chef program promotes and fosters relationships between chefs and farmers. The chefs involved in the program cook with locally grown products, allowing consumers a way to find “Georgia Grown” in their communities. This, in turn, creates a support system for local, seasonal foods when dining out.
North Georgia Apple & Crispy Brussels Sprout Salad by Jay Swift
Yield: 4 servings
3 cups apple cider
25 Brussels sprouts, stems removed and halved
3 apples (preferably Granny Smith, McIntosh or another variety with high acidity)
1 cup pistachios, shelled
2 sprigs fresh rosemary
4 cups vegetable oil, for frying
1 pinch Fleur de sel (French sea salt)
fresh ground black pepper
2 tablespoons sherry vinegar
¼ cup creme fraiche
- Place apple cider in a small pot on the stove and reduce until syrup consistency. Cool and set aside.
- Peel apples and cut into very thin slices.
- Toss pistachios with rosemary and toast in oven until lightly browned. Cool, then remove rosemary and grind pistachios to coarse consistency.
- Heat oil on stovetop or in a deep fryer to 350 degrees. Fry Brussels sprouts until outside leaves begin to turn golden brown. Do not over fry.
- Remove sprouts from fryer onto a paper towel. Transfer to a bowl and toss with salt, pepper (to taste) and sherry vinegar.
- Using a spoon, spread creme fraiche on plate in a line (this will hold the sprouts in place). Liberally spread reduced cider mixture on top of creme fraiche. Place sprouts in a line on top of cider and creme fraiche. Top with apples. Repeat original process until all ingredients are used.
- To finish, add one last drizzle of cider reduction and sprinkle pistachio mix over plate. Enjoy!