Chopped Salad with Brisket Leftovers - Jamie Geller

Chopped Salad with Brisket Leftovers

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Leftover Brisket salad

You can make this salad with any veg, but it is best to use a hearty leaf like kale or Romaine that can be chopped up with other crunchy veg before being topped with meat.

This is a great appetizer or side to one of your holiday meals and the perfect way to repurpose your leftover brisket, get more ideas to rightover your brisket. 

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • ¼ cup red wine vinegar
  • 1 tablespoon minced garlic
  • Pinch of kosher or sea salt
  • Freshly cracked black pepper
  • ⅓ cup extra virgin olive oil, such as Colavita
  • 6 cups chopped lacinato kale or Romaine
  • 1 cup chopped red cabbage
  • 1 cup halved cherry tomatoes
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, chopped
  • 1 cucumber, peeled and sliced
  • ¾ pound leftover brisket, pulled

Preparation

  1. Whisk vinegar, garlic and salt and pepper until mixed.
  2. Stream in evoo until mixture has emulsified.
  3. In a large bowl toss together kale or Romaine, red cabbage, tomatoes, red onion, red pepper, and cucumber. Pour dressing over veg and mix well, top with pulled brisket. 

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