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Brisket Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Scallions, white and light green parts - thinly sliced On the diagonal

    2. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

    3. 6 Radishes - trimmed, sliced thin

    4. 1 Red bell pepper - cored, seeded, And julienned

    5. 1 Green bell pepper - cored, seeded, And julienned

    6. 1/4 White cabbage head - finely shredded

    7. 1/2 cup 118ml Olive oil

    8. 1/2 cup 118ml Chipotle Vinegar or red wine vinegar - seeNote

    9. 1 teaspoon 5ml Sugar

    10. 1 teaspoon 5ml Salt

    11. 2 Garlic cloves - minced or pureed

    12. 1 Pickled chipotle - (to 3) - seeNote, Or chipotles canned in adobo, stemmed, Seeded

    13. 6 Lettuce leaves

    14. 1 lb 454g / 16oz Beef brisket - cooked, and Thinly sliced against the grain

    15. 1 Avocado - peeled, seeded, And thinly sliced, for garnish

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions * Note: See the "Pickled Chipotles/Chipotle Vinegar" recipe which is included in this collection. In a large bowl, combine the scallions, radishes, red and green bell peppers and cabbage. Add the olive oil, vinegar, sugar, salt, black pepper, garlic and chipotle chile(s). Toss well to combine and coat the vegetables. Line 6 serving plates with the lettuce leaves. Fan the brisket slices over the lettuce. Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket. Garnish with the avocado slices and serve with crusty bread. This recipe yields 6 servings.

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