Brisket Salad
Even though it sounds like an oxymoron, this dish brings together the best of both worlds: meaty, smoked Texas brisket and herby green salad.
Equipment
- 1 blender
- 1 barbecue grill or stove-top grill pan
Ingredients
Herb dressing
- ¼ cup chives, plus some reserved for garnish
- ¼ cup parsley, plus some reserved for garnish
- ¼ cup tarragon, plus some reserved for garnish
- ¾ cup buttermilk
- 1½ cups mayonnaise
- 2 teaspoons kosher salt
- 1 tablespoon coarse-ground black pepper
- 1 garlic clove, minced
- 2 tablespoons white vinegar
- 2 tablespoons lime juice
Salad
- 3 ears corn
- 1 head Napa cabbage
- neutral oil for cooking (grape-seed, vegetable, or canola)
- 1 pint cherry tomatoes, halved
- 1 pound brisket, warmed and chopped
Directions
Herb dressing
- Roughly chop the herbs.
- Combine all ingredients in a blender. Blend until smooth and the dressing has a green tint.
Salad
- Remove husks from corncobs. Dispose of the husks and set cobs aside.
- Cut cabbage into quarters lengthwise.
- Rub corn and cabbage with oil and season with salt and pepper.
- Grill corn and cabbage until they have a decent amount of char and color, then set aside to cool.
- Once cooled, slice cabbage very thin with a knife or mandoline and remove corn kernels from the cobs.
Assembly
- Combine corn and cabbage in a bowl and toss with the desired amount of herb dressing. Sit and let marinate for 15 minutes. Toss in cherry tomatoes.
- Top with more herbs and brisket before serving.