Leftover Brisket Salad With Chimichurri

• FOR THE CHIMICHURRI:
• 1 cup Italian Parsley, Tightly Packed
• 1 Tablespoon White Wine Vinegar
• 2 Tablespoons Fresh Lemon Juice
• 5 cloves Garlic
• 2 Tablespoons Fresh Oregano Leaves (or 1 Tablespoon Dry)
• 2 teaspoons Crushed Red Pepper Flakes, Or To Taste
• 3/4 cups Quality Extra Virgin Olive Oil
• Salt
• Cracked Black Pepper
• FOR THE SALAD:
• 12 Yukon Gold New Potatoes, About The Size Of Golf Balls
• 8 teaspoons Chimichurri Sauce, Or To Taste
• 3 cups Watercress, Loosely Packed
• 4 cups Leftover Cooked Pulled Brisket

1. For the chimichurri, place all the ingredients except for the olive oil, salt and pepper in a food processor. Process until just short of smooth. Transfer to a bowl, and add the olive oil, salt and pepper. Stir and refrigerate for at least 20 minutes
2. While the chimichurri is chilling, boil the new potatoes with skin in salted water until tender. Do not overcook or the skin will split and peel.
3. When tender, place potatoes immediately in a cold bath. After they have cooled, slice each potato in half. Place them in a large bowl and gently toss with the chimichurri sauce. Add the watercress and pulled beef. Toss to coat.
4. Transfer to a large serving platter and serve immediately.
5. Note: Be sure to take more chimichurri to the table, in case anyone wants to add more. If you have any chimichurri left, it will be even better then next day, and will taste great over grilled steak, chicken or fish.

chimichurri, italian parsley, white wine vinegar, lemon juice, garlic, oregano, red pepper, olive oil, salt, pepper, salad, potatoes, chimichurri sauce, brisket

Taken from tastykitchen.com/recipes/salads/leftover-brisket-salad-with-chimichurri/ (may not work)