🥗
Savory BBQ Brisket & Cornbread Panzanella Salad
Indulge in a Big Beautiful Salad with BBQ brisket, cornbread croutons, and tangy slaw dressing for a hearty, flavor-packed comfort food experience!
Get ready to meet your new favorite indulgence: the Savory BBQ Brisket & Cornbread Panzanella Salad. This isn't your average salad; it's a hearty, flavor-packed masterpiece combining the smoky richness of slow-cooked brisket with the sweet, buttery crunch of cornbread croutons. Topped with a tangy slaw-inspired dressing, this dish is a textural wonder that will satisfy every comfort food craving. Whether you're hosting a backyard barbecue or just looking to treat yourself to something special, this salad delivers a crazy good eats experience.
Imagine juicy, tender brisket coated in a rich barbecue glaze, nestled among crispy cornbread croutons that soak up all the decadent flavors. Add to that a fresh mix of greens, pickled red onions, and a creamy yet zesty dressing, and you've got a salad that hits all the right notes. It's a dish designed to impress, a true celebration of bold flavors and textures that will leave you dreaming about your next bite.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
Servings
6
Calories
700 kcal
per serving
Cuisine
American
Indulge in a Big Beautiful Salad with BBQ brisket, cornbread croutons, and tangy slaw dressing for a hearty, flavor-packed comfort food experience!
Ingredients
- • Beef brisket: 2 pounds
- • Sweet barbecue sauce: 1 cup
- • Cornbread, cubed: 3 cups
- • Olive oil: 2 tablespoons
- • Mixed salad greens: 6 cups
- • Pickled red onions: 1 cup
- • Cherry tomatoes, halved: 1 cup
- • Shredded carrots: 1 cup
- • Fresh cilantro, chopped: 1/4 cup
- • Sour cream: 1/2 cup
- • Apple cider vinegar: 2 tablespoons
- • Honey: 1 tablespoon
- • Dijon mustard: 1 tablespoon
- • Salt and pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Rub the brisket with salt and pepper, then place it in a roasting pan. Cover with aluminum foil and roast in the oven for 2.5 to 3 hours until tender.
- 3 While the brisket is cooking, prepare the cornbread croutons. Toss the cubed cornbread with olive oil, then spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden and crispy.
- 4 Once the brisket is cooked, remove it from the oven and let it rest for 10 minutes. Slice the brisket into thin strips, then toss with the barbecue sauce.
- 5 To prepare the dressing, whisk together the sour cream, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper until smooth.
- 6 In a large salad bowl, combine the mixed greens, pickled red onions, cherry tomatoes, shredded carrots, and chopped cilantro.
- 7 Add the brisket slices and cornbread croutons to the salad. Drizzle with the dressing and toss gently to combine.
- 8 Serve immediately, garnished with additional cilantro if desired.
Serving Suggestions
- • This Savory BBQ Brisket & Cornbread Panzanella Salad is a showstopper on its own, but for a complete meal, consider serving it alongside a refreshing cucumber and mint lemonade or a chilled glass of iced tea. For dessert, a slice of classic Southern pecan pie would make the perfect sweet finale to this indulgent feast. To enhance the smoky barbecue flavors, pair it with a robust red wine such as a Zinfandel or Shiraz.
Storage Tips
To store leftovers, place the salad components in separate airtight containers: brisket, croutons, and salad mix. The brisket can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave. The cornbread croutons should be kept at room temperature in a sealed container to maintain their crispness. Assemble the salad just before serving to ensure the freshest texture.
Ratings & Reviews
0.0
Based on 0 ratings
