Ingredients
4 small golden or red beets (about 2-1/2 inches wide)
8 small red potatoes (about 2-1/2 inches wide)
Kosher salt
1/2 cup sour cream
1/4cup drained prepared horseradish
1 Tbs. distilled white vinegar; more as needed
1/2 medium tart apple, peeled, cored, and minced
2 Tbs. minced white onion (optional)
Freshly ground black pepper
1 medium bulb fennel, cored and very thinly sliced or shaved with a mandoline or vegetable peeler (about 2-1/2 cups)
1/2 cup fresh flat-leaf parsley leaves
1 Tbs. extra-virgin olive oil
16 thin slices leftover brisket, at room temperature
Fine Cooking
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8 small red potatoes (about 2-1/2 inches wide)
Kosher salt
1/2 cup sour cream
1/4cup drained prepared horseradish
1 Tbs. distilled white vinegar; more as needed
1/2 medium tart apple, peeled, cored, and minced
2 Tbs. minced white onion (optional)
Freshly ground black pepper
1 medium bulb fennel, cored and very thinly sliced or shaved with a mandoline or vegetable peeler (about 2-1/2 cups)
1/2 cup fresh flat-leaf parsley leaves
1 Tbs. extra-virgin olive oil
16 thin slices leftover brisket, at room temperature
Description
A Delicious Destination For Leftover Brisket, This Salad Is Best With meat From The Flat End Of The Brisket, Because It Holds Its Shape Better Than Brisket Point. Leave The Brisket In Long Slices Or Cut It Into Wide Strips, And Be Sure It’s At Room Tem
Fine Cooking
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