Dime Store Seared Brussel Sprout Salad

This recipe for seared brussel sprout salad comes courtesy of executive chef Joshua Taylor from Dime Store in Detroit. For more information on the restaurant, visit www.eatdimestore.com.
8 oz. cleaned and blanched brussel sprouts
3 oz mushrooms
2 oz diced onion
2 oz Cooked and chopped bacon
Maple Honey Vinagrette
2oz maple syrup
4oz red wine vinegar
2 oz chopped shallots
1 cup blended oil
Start by searing the sprouts in a hot metal pan until golden brown. Add mushrooms and onions and continue to cook until softened. Remove from heat and toss with maple honey Vinagrette. Place on top of salad of mixed greens and top with chicken or salmon.
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