Brisket Salad Recipe

• 1 bn Scallions, white and light green parts thinly sliced on the diagonal
• 1/2 tsp Freshly-grnd black pepper
• 6 x Radishes trimmed, sliced thin
• 1 x Red bell pepper cored, seeded, and julienned
• 1 x Green bell pepper cored, seeded, and julienned
• 1/4 x White cabbage head finely shredded
• 1/2 c. Extra virgin olive oil
• 1/2 c. Chipotle Vinegar or possibly red wine vinegar see * Note
• 1 tsp Sugar
• 1 tsp Salt
• 2 x Garlic cloves chopped or possibly pureed
• 1 x Pickled chipotle - (to 3) see * Note, or possibly chipotles canned in adobo, stemmed, seeded
• 6 x Lettuce leaves
• 1 lb Beef brisket cooked, and thinly sliced against the grain
• 1 x Avocado peeled, seeded, and thinly sliced, for garnish

1. In a large bowl, combine the scallions, radishes, red and green bell peppers and cabbage.
2. Add in the extra virgin olive oil, vinegar, sugar, salt, black pepper, garlic and chipotle chile(s).
3. Toss well to combine and coat the vegetables.
4. Line 6 serving plates with the lettuce leaves.
5. Fan the brisket slices over the lettuce.
6. Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket.
7. Garnish with the avocado slices and serve with crusty bread.
8. This recipe yields 6 servings.

scallions, freshlygrnd black pepper, thin, red bell pepper, green bell pepper, white cabbage, extra virgin olive oil, vinegar, sugar, salt, garlic, chipotles, brisket, avocado

Taken from cookeatshare.com/recipes/brisket-salad-92441 (may not work)