Brisket & Polenta Salad
Do future you a favor: Cook a big batch of brisket, tuck it away in your freezer and stir up this quick dinner...whenever!
Photography by Peter Ardito
Recipe by Marge Perry and David Bonom
- 4Servings
Ingredients
- 2 cups diced polenta from a tube
- 1 tbsp. olive oil
- 12 oz. red leaf lettuce, torn (12 cups)
- 1/3 cup sliced radishes
- 1 cup snap peas
- 1 1/4 cups Wine-Braised Brisket, thawed,chopped and warmed
- 3/4 cup vinaigrette
Preparation
In nonstick skillet, cook polenta in oil over medium-high, stirring occasionally, until golden, about 8 minutes. In large bowl, toss polenta croutons, lettuce, radishes, snap peas and Wine-Braised Brisket with vinaigrette.
