Brisket Salad

Name: Brisket Salad
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, or chipotles canned in adobo, stemmed, seeded; 6 lettuce leaves; 1 pound 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

17 ingredients

12 steps

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, or chipotles canned in adobo, stemmed, seeded
6 lettuce leaves
1 pound 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

Directions

1

In a large bowl, combine the scallions, radishes, red and green bell peppers and cabbage.
2

Add the olive oil, vinegar, sugar, salt, black pepper, garlic and chipotle chile(s).
3

Toss well to combine and coat the vegetables.
4

Line 6 serving plates with the lettuce leaves.
5

Fan the brisket slices over the lettuce.
6

Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket.
7

Garnish with the avocado slices and serve with crusty bread.
8

In a small pot combine chiles and vinegar.
9

Bring to a boil.
10

Reduce to a simmer and cook, covered, for about five minutes.
11

Set aside to cool.
12

Store in a jar in the refrigerator for up to 3 months.