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.
Chopped Salad with Brisket Leftovers
Servings
4 Servings
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
- 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
Instructions
- Whisk vinegar, garlic and salt and pepper until mixed.
- Stream in evoo until mixture has emulsified.
- 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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