Description
A beef brisket salad with a chipotle adobo dressing.
Ingredients
Scale
For the salad:
- 3 lbs smoked beef brisket, shredded, warmed
- 1 romaine heart, cut in thin ribbons
- 1 cup cherry tomatoes or other small tomatoes, halved
- ½ medium red onion, diced
- ½ medium cucumber, diced
- ½ medium red or yellow bell pepper, diced
- 6 oz Monterey Jack, Asadero, or Cheddar cheese, or a combination, in small cubes
- 2 ripe avocados, diced
- 4 to 6 medium radishes, sliced in thin rounds
- ½ cup chopped cilantro, optional
For the dressing:
- 1/3 cup canned chipotle chiles with adobo sauce
- 6 tbsp olive oil
- 4 tbsp fresh lime juice
- 1 tbsp ketchup
- Kosher salt and freshly ground black pepper
Instructions
For the dressing:
- Combine the dressing ingredients in a blender or food processor and puree.
To serve:
- In a large shallow bowl or rimmed platter, toss the brisket with about one-half of the dressing. Scatter the rest of the ingredients around the brisket and drizzle them with more dressing, enough to make the mixture moist.
- Serve right away.