Brisket salad
Indulge in the rich flavors of succulent brisket combined with fresh vegetables and zesty dressing in this irresistibly delicious salad. Perfect for a hearty and flavorful meal!
Ingredients:
- 1 bunch scallions, white and light green parts, thinly sliced on the diagonal
- 1/2 teaspoon freshly ground black pepper
- 6 radishes, trimmed and thinly sliced
- 1 red bell pepper, cored, seeded and julienned
- 1 green bell pepper, cored, seeded and julienned
- 1/4 head white cabbage, finely shredded
- 1/2 cup olive oil
- 1/2 cup chipotle vinegar or red wine
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 garlic cloves, minced or pureed
- 1 to 3 Pickled Chipotles, recipe follows, or chipotles canned in adobo, stemmed, seeded
- 6 lettuce leaves
- 450g beef brisket, cooked and thinly sliced against the grain
- 1 avocado, peeled, seeded and thinly sliced, for garnish
- 6 dried chipotle or morita chiles, stemmed, seeded if desired
- 2 cups red wine vinegar
Instructions:
- Mix together the scallions, radishes, red and green bell peppers, and cabbage in a large bowl. Stir in the olive oil, vinegar, sugar, salt, black pepper, garlic, and chipotle chile(s). Make sure to coat the vegetables evenly. Arrange the lettuce leaves on 6 plates. Lay the brisket slices over the lettuce leaves. Top each serving with the mixed vegetables and pour any remaining dressing from the bowl over the brisket. Add avocado slices for garnish and serve with crusty bread.
- Combine vinegar and chiles in a small saucepan. Boil the mixture, then lower the heat and let it simmer covered for approximately five minutes. Allow it to cool before transferring to a jar and storing in the refrigerator for up to 3 months.
Summary:
- Calories: 3027 kcal
- Fat: 240 g
- Protein: 99 g
- Carbs: 94 g
- Potassium: 4971 mg
- Magnesium: 342 mg