Brisket Salad Recipe

Brisket Salad

Recipe provided by Mary Sue Milliken and Susan Feniger

Watch the video to see how to prepare this dish and bring bold flavors to your table.

• Difficulty: Easy
• Nutrition per Serving (1 of 12): Calories 253, Total Fat 20 g, Saturated Fat 5 g, Carbohydrates 8 g, Dietary Fiber 3 g, Sugar 4 g, Protein 8 g, Cholesterol 36 mg, Sodium 606 mg
• Total Time: 1 hr 5 min
• Preparation: 45 min
• Cooking: 20 min

Ingredients for Brisket Salad:

• 1 bunch scallions, thinly sliced diagonally (white and light green parts)
• 1/2 teaspoon freshly ground black pepper
• 6 radishes, trimmed and sliced thin
• 1 red bell pepper, cored, seeded, and julienned
• 1 green bell pepper, cored, seeded, and julienned
• 1/4 head of white cabbage, finely shredded
• 1/2 cup olive oil
• 1/2 cup chipotle vinegar or red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 cloves garlic, minced or pureed
• 1 to 3 pickled chipotles (see recipe below) or canned chipotles in adobo, stemmed and seeded
• 6 lettuce leaves
• 1 pound cooked beef brisket, thinly sliced against the grain
• 1 avocado, peeled, pitted, and thinly sliced (for garnish)

Pickled Chipotles:

• 6 dried chipotle or morita chiles, stemmed and optionally seeded
• 2 cups red wine vinegar

Instructions:

1. Dive into vibrant flavors: In a large mixing 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 everything well to coat the vegetables evenly and ignite your senses.
2. Arrange the lettuce leaves on 6 serving plates. Spread the brisket slices over the lettuce, fanning them out for an inviting presentation.
3. Distribute the dressed vegetable mixture over each plate on top of the brisket. Drizzle any remaining dressing from the bowl over the meat. Garnish each salad with avocado slices and serve with crusty bread to complete this irresistible dish.

To make Pickled Chipotles:

1. Combine the chiles and vinegar in a small saucepan and bring to a boil. Reduce the heat and simmer, covered, for about five minutes.
2. Allow the mixture to cool, then store in a jar in the refrigerator. They can be kept for up to three months, ready to elevate your next meal.

1997, M.S. Milliken & S. Feniger, all rights reserved