From the menu of: 4th & Swift

A: Jay Swift came to Willadsen’s rescue with the recipe for his apple and Brussels sprouts salad with pistachio and rosemary garnish. It’s no wonder this combination of flavors has garnered many fans. One key to the success of this recipe is that the sprouts are cooked just until tender. Swift likes to use Granny Smith apples for this dish.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

4th & Swift’s North Georgia Apple and Crispy Brussels Sprouts Salad

Hands on: 20 minutes

Total time: 40 minutes

Serves: 4

1 cup shelled pistachios

2 sprigs rosemary

3 cups apple cider

Vegetable oil for sauteing

25 Brussels sprouts (about 1 pound), bases trimmed, cut in half lengthwise

2 tablespoons sherry vinegar

Fleur de sel or kosher salt

Freshly ground black pepper

1/4 cup creme fraiche

3 medium apples, peeled, cut into thin slices

Preheat oven to 350 degrees.

Combine pistachios and rosemary and spread on a rimmed baking sheet. Toast pistachios until lightly browned, about 10 minutes. Remove from oven and discard rosemary. Chop pistachios to coarse consistency and set aside.

While nuts are roasting, in a medium saucepan, bring apple cider to a boil and cook until cider has reduced to consistency of syrup, about 15 minutes. Remove from heat and cool. Set aside.

In a large skillet, heat a thin layer of vegetable oil to very hot. Arrange a layer of Brussels sprouts in skillet and allow to brown on one side, then turn and brown second side, about 5 minutes total. Do not crowd pan and do not overcook sprouts. Remove sprouts from skillet, drain on paper towel and transfer to large bowl. Repeat until all sprouts are cooked. Toss sprouts with vinegar and season to taste.

When ready to serve, divide creme fraiche between four serving plates. Pour half the cider reduction over creme fraiche. Using half the sprouts, arrange them on top of the cider reduction, then top with apple slices. Top with remaining sprouts, drizzle with remaining cider reduction and sprinkle with pistachios. Serve immediately.

Per serving: 439 calories (percent of calories from fat, 46), 11 grams protein, 52 grams carbohydrates, 10 grams fiber, 24 grams fat (5 grams saturated), 13 milligrams cholesterol, 75 milligrams sodium.