Nations Best® Recipes
Brisket Salad with Garlic Vinaigrette
2
Extremely versatile, this recipe can be served as a cold salad plate or made into sandwiches where you sprinkle some leftover vinaigrette on the bread, then layer Nations Best® Corned Brisket with slices of onion, tomato and eggs, with some chopped parsley.
Meat Suggestions
Ingredients
- Garlic Vinaigrette
- 3 Tbsp red wine vinegar
- 1 tsp dry mustard
- 1/2sp finely-minced garlic
- 1/4 chopped fresh flat-leaf parsley
- Salt & freshly-ground black pepper, to taste
- 1/2 olive oil
- 8 oz sliced Nations Best® First Cut Corned Beef Brisket
- 1 small red onion, thinly-sliced
- 1 medium-size ripe tomatoes, sliced
- 2 hard-cooked eggs, sliced
- 1 Tbsp chopped flat-leaf parsley
Directions
- Prepare the vinaigrette; whisk together the vinegar, dry mustard, garlic, parsley and salt and pepper in a medium-sized bowl. Whisking constantly, drizzle in the oil until thickened.
- Coat the brisket and onion with the vinaigrette. Marinate, covered, at room temperature, for 2 hours.
- To serve, arrange the meat and onions, tomatoes and sliced eggs decoratively on plates. Sprinkle with the chopped parsley.