A cold-prep, warm-topped chopped salad built around BBQ pork or brisket — lime-cumin-honey dressing, crisp veg, broiled corn, and cotija. No stove time beyond warming the meat sous vide and a quick broil on the corn.
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Texas BBQ Chopped Salad
Description
A cold-prep, warm-topped chopped salad built around BBQ pork or brisket — lime-cumin-honey dressing, crisp veg, broiled corn, and cotija. No stove time beyond warming the meat sous vide and a quick broil on the corn.Ingredients:
Instructions
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Drop the frozen BBQ pork or chopped brisket, in its sealed bag, into a sous vide bath set to 140°F. Frozen adds about 30-45 minutes to normal reheat time.
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Set broiler to high. Place the corn on a sheet pan and broil, turning every couple minutes, until charred in spots on all sides, about 8-10 minutes total. Let cool slightly, then cut kernels off the cob.
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Whisk together the lime juice, olive oil, cumin, garlic, salt, and honey in a small bowl or jar. Set aside.
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Toss the sliced red onion with a splash of lime juice from the dressing bowl and let sit while you prep everything else — softens the bite. (Optional but recommended.)
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In a large bowl, combine the romaine, cabbage, charred corn kernels, and cherry tomatoes.
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Once warmed through, remove the meat from the bag and roughly chop if needed.
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Toss the salad base with the dressing. Top with the warm meat, diced avocado, pickled red onion, cilantro, cotija, and jalapeño if using. Serve right away while the meat is still warm against the cold salad.
bbq salad, brisket salad, pulled pork salad, sous vide, summer salad, gluten-free
