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.