Brisket Kale Salad

Food bloggers and kale salads go together like bros and tank tops but surprisingly I have never posted a kale salad on this blog. I love kale and use it a ton in my cooking, but never in a salad form! I hosted 2 separate BBQs this weekend for a total of about 50 people combined, and I had some leftover brisket and corn yesterday that I wanted to re-purpose in a creative way. I made this salad that I ate on the train to New York and I absolutely loved every bite!
A few days later after I had recovered from the party, I obviously wanted a healthier way to eat the brisket. Kale to the rescue! And here is that delicious brisket. Just rip it up with your hands. This salad is actually pretty hands on. Mainly because you have to massage the kale as well! Just squeeze it in your fists continually for about a minute to wilt it a little bit. It's really a beautiful salad that is just as delicious as it looks. The bitter kale is a perfect match for the sour cranberries, savory brisket, and sweet corn. The creamy, tart, and spicy dressing really rounds everything out nicely. Go out and get some BBQ tonight and make this for lunch tomorrow with the leftovers!

Brisket Kale Salad

  • Kale
  • Grilled Corn
  • Dried Cranberries
  • Leftover Smoked Brisket
  • Mayo
  • Cider Vinegar
  • Hot Sauce

Instructions

  1. Rip the kale off the stalks and veins. Chop it into small peices. Massage the kale by squeezing it in your fists. Do this in the bowl for about 1 minute. Cut the corn off the stalks and add it to tthe kale. Rip up your brisket into small shreds and add it in. Dice up the cranberries and add them as well. Add a little mayo, a splash of vinegar, and some hot sauce. I used a local small batch sriracha for mine. Don't dress the salad too heavily, it shouldn't look like a coleslaw.