Using a saute pan, preheat the vegetable oil over medium heat. Trim the ends of the Brussels sprouts and split in half from top to bottom. When the oil just begins to smoke, carefully add the halved Brussels sprouts to the pan. Saute until they are slightly crispy and brown, 2 to 3 minutes.
Remove the Brussels sprouts
from the pan and let them drain
for about 3 minutes on a dry paper towel.
In a mixing bowl, place the fried sprouts, frisee, Pickled Red Onion, parsley leaves
and toss. Add the cranberries, crumbled pork rind and Tamarind Vinaigrette
. Toss well. Season with the cilantro leaves, seasoning, salt and pepper. Toss again.
Arrange the salad in a long oval salad bowl. Bring the cilantro leaves to the top of the salad.
with the manchego cheese grated over the salad.