RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Brisket Salad - meat
BRISKET SALAD WITH HORSERADISH SAUCE AND THREE PEPPERS 4 cups cooked beef brisket, cut into strips 1/2 red bell pepper, cored, seeded, and cut into strips 1/2 yellow bell pepper, cored, seeded, and cut into strips 1/2 green bell pepper, cored, seeded, and cut into strips 1/2 cup mayonnaise 1 teaspoon grainy French mustard 2 tablespoons bottled white horseradish 1/4 cup barbecue sauce Salt and freshly ground black pepper, to taste 1 head romaine lettuce, cut into strips In a large bowl combine the brisket and the bell peppers. Add the onion and toss gently. In another bowl whisk together the mayonnaise, mustard, horseradish, barbecue sauce, salt and pepper. Taste for seasoning. Pour the dressing over the meat and peppers and toss gently. Serve at once on a bed of lettuce. Serves 4 Source: "Brisket with bravura" Sheryl Julian BOSTON GLOBE (on-line edition), 3/31/99
