Southwest Brisket Chopped Salad with Avocado Ranch

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse-style chopped salad built for leftover smoked brisket. Everything gets diced to the same small size — crisp romaine, charred corn, black beans, tomatoes, pickled red onion, cotija — then tossed at the very last second in a creamy blender avocado ranch so nothing wilts. Warm the brisket just enough to soften the fat and it perfumes the whole bowl.

Ingredients

• 1 ripe avocado, pitted and scooped
• 1/2 cup buttermilk, plus more to thin
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 cup loosely packed cilantro leaves and tender stems
• 2 tablespoons chopped fresh chives
• 1 tablespoon fresh lime juice
• 1 tablespoon pickled jalapeño brine
• 1 clove garlic
• 1/2 teaspoon onion powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

• 1/2 small red onion, cut in thin slivers
• 1/3 cup apple cider vinegar
• 1/3 cup warm water
• 2 teaspoons sugar
• 1 teaspoon kosher salt

• 2 cups fresh or thawed frozen corn kernels (about 2 ears)
• 1 tablespoon neutral oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt

• 12 ounces cooked smoked brisket (leftover or store-bought), trimmed of hard fat
• 1 teaspoon neutral oil, for reheating
• 2 hearts romaine, chopped into 1/2-inch pieces (about 8 cups)
• 1 cup cooked black beans, rinsed and drained
• 1 cup grape tomatoes, quartered
• 1 Persian cucumber, diced small
• 1/2 cup crumbled cotija cheese
• 1 pickled jalapeño, minced (optional)
• 1 cup tortilla strips or crushed tortilla chips
• 1 lime, cut in wedges
• Kosher salt and black pepper

Instructions

1. Pickle the onion first so it has time to soften: pack the slivered red onion into a jar or small bowl. Whisk the cider vinegar, warm water, sugar and 1 teaspoon salt until dissolved, pour over the onion, and press it under the liquid. Let sit at room temperature at least 20 minutes, up to 3 days refrigerated.
2. Char the corn: heat a dry cast-iron or heavy stainless skillet over high heat for 2 minutes, until you see faint wisps of smoke. Add the oil, then the corn in a single layer. Leave it undisturbed 2 to 3 minutes to blister, then toss and cook 3 to 4 minutes more until roughly a third of the kernels are deeply browned. If using thawed frozen corn, pat it very dry first or it will steam instead of char. Off heat, stir in the chili powder and 1/4 teaspoon salt. Spread on a plate to cool completely — warm corn wilts the lettuce.
3. Blend the dressing: combine the avocado, buttermilk, sour cream, mayonnaise, cilantro, chives, lime juice, jalapeño brine, garlic, onion powder, 3/4 teaspoon salt and pepper in a blender. Run on high 45 to 60 seconds until it is smooth and pale green with no cilantro flecks left. It should pour in a thick ribbon; thin with buttermilk 1 tablespoon at a time. Taste and adjust salt and lime, then refrigerate.
4. Prep the brisket: chill it slightly if it is soft, then slice against the grain into 1/4-inch slabs and chop into 1/2-inch cubes so it eats like the other salad components rather than sitting on top in slices.
5. Warm the brisket just enough to soften the fat: heat 1 teaspoon oil in a skillet over medium, add the brisket, and toss 2 to 3 minutes until the edges sizzle and the fat turns glossy. Do not brown it hard or it turns dry and chewy. Transfer to a plate and let it cool to just-warm, about 5 minutes.
6. Build the base in a wide bowl: romaine, black beans, tomatoes, cucumber, cooled charred corn, cotija, minced pickled jalapeño and 1/3 cup drained pickled onion. Season with a pinch of salt and a few grinds of pepper and toss dry to distribute.
7. Dress at the last second, right before serving: add about 3/4 cup of the avocado ranch and toss with tongs for 20 to 30 seconds until every leaf is lightly coated, adding more dressing only if it looks dry. Over-dressing collapses a chopped salad in under a minute.
8. Fold in the brisket with two or three light turns, then top with the tortilla strips and any remaining pickled onion. Serve immediately with lime wedges and extra dressing on the side.

Chef's tips

Nutrition (per serving, estimated)

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