Recipe courtesy of Mary Sue Milliken and Susan Feniger

Brisket Salad

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
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Brisket Salad:

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, recipe follows, 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

Pickled Chipotles:

6 dried chipotle or morita chiles, stemmed, seeded if desired

2 cups red wine vinegar


  1. 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.

Pickled Chipotles:

  1. In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.