Leftover Brisket Salad with Chimichurri

April 04, 2017

Reuse brisket for the meat and potatoes person in your life with this leftover brisket salad with chimichurri. A great meal for meat and salad eaters alike!

FOR THE CHIMICHURRI
1 cup Italian parsley, tightly packed
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice
5 garlic cloves
2 tablespoons fresh oregano leaves (or 1 tablespoon dry)
2 teaspoons crushed red pepper flakes, or to taste
¾ cup quality extra-virgin olive oil
Salt
Cracked pepper
FOR THE SALAD
12 Yukon Gold new potatoes, about the size of golf balls
8 teaspoons chimichurri sauce, or to taste
3 cups watercress, loosely packed
4 cups leftover cooked pulled brisket

For the chimichurri, place all the ingredients EXCEPT for the olive oil, salt and pepper in a food processor. Process until just short of smooth. Then transfer to a bowl, and add the olive oil, salt and...
See the full directions on my site

Nutritions

Calories
802

Sodium
245mg
10% DV

Fat
54g
83% DV

Protein
52g
104% DV

Carbs
20g
6% DV

Fiber
7g
30% DV