Brisket Salad

Recipe Ingredients

1		Scallions, white and light green parts - thinly sliced
		On the diagonal
1/2 teaspoon	2.5ml	Freshly-ground black pepper
6		Radishes - trimmed, sliced thin
1		Red bell pepper - cored, seeded,
		And julienned
1		Green bell pepper - cored, seeded,
		And julienned
1/4		White cabbage head - finely shredded
1/2 cup	118ml	Olive oil
1/2 cup	118ml	Chipotle Vinegar or red wine vinegar - see * Note
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
2		Garlic cloves - minced or pureed
1		Pickled chipotle - (to 3) - see * Note,
		Or chipotles canned in adobo, stemmed,
		Seeded
6		Lettuce leaves
1 lb	454g / 16oz	Beef brisket - cooked, and
		Thinly sliced against the grain
1		Avocado - peeled, seeded,
		And thinly sliced, for garnish

Recipe Instructions

* Note: See the "Pickled Chipotles/Chipotle Vinegar" recipe which is included in this collection.

In a large 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 well to combine and coat the vegetables.

Line 6 serving plates with the lettuce leaves. Fan the brisket slices over the lettuce. Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket. Garnish with the avocado slices and serve with crusty bread.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6114 broadcast 06-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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