Recipe for Brisket Salad

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Yield:

Ingredients:

Amount	Ingredient
1 bn	Scallions, white and light green parts thinly sliced
	on the diagonal
1/2 tsp	Freshly-ground 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 cup	Olive oil
1/2 cup	Chipotle Vinegar or red wine vinegar see * Note
1 tsp	Sugar
1 tsp	Salt
2 x	Garlic cloves minced or pureed
1 x	Pickled chipotle - (to 3) see * Note,
	or 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,

Instructions:

Instructions: 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.

This recipe yields 6 servings.

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