Sluefoot Sue’s Sidewinder Brisket Salad
This recipe came about when I had leftover brisket from eating at a BBQ restaurant. This delicious salad begins with a mix of romaine lettuce & green onions. It is then topped with smoked bbq brisket, grated cheese and warm shallot ‘sidewinder’ strings which puts this dish over the top. Roma tomato adds freshness and color. And Smokey BBQ Sauce and BBQ ranch dressing are the finishing touches that make this a true feast fit for Sluefoot Sue, the legendary cowgirl and true love of Pecos Bill of American Forklore. When we eat this amazing salad, it brings nostalgic memories of Austin, Texas where we lived for 22 years.
Ingredients
- 4-5 cups chopped romaine lettuce
- 2 green onions cut into ½ inch pieces
- 3-4 ounces smoked BBQ Brisket, cooked and chopped
- 11 Tablespoons Mesquite smoked BBQ sauce, divided
- ½ cup grated cheddar cheese (or jalepeno pepper jack for spiciness)
- ½ cup ranch dressing, divided
- 1-½ cups thinly sliced shallots
- ½ cup flour
- 1 teaspoon Southwest Seasoning
- 3 cups or more canola oil for frying
- ½ teaspoon salt
- Pinch of freshly ground black pepper
- 1 small roma tomato
Instructions
- In a bowl, combine the lettuce and green onions and toss. Put on a dinner plate spreading to a one inch border of plate showing. Sprinkle the chopped brisket over top leaving a one inch border of lettuce. Drizzle some of the BBQ sauce over the brisket. Top with the grated cheese.
- In a small bowl, combine 3 Tablespoons of the BBQ sauce and the Ranch dressing. Put remaining BBQ sauce into a small ramekin or dish.
- Drizzle some of the mixed BBQ ranch dressing over all. Put remaining BBQ ranch dressing into a small ramekin or dish.
- Heat the oil in a heavy saucepan over medium high heat to 360 degrees F. Put flour and southwest seasoning in a flat dish and mix together. Put shallots in flour mixture and toss to coat shaking off the excess flour. Put flour coated shallots into hot oil and fry until golden brown. Remove shallots to a plate lined with paper towels and season with the salt and pepper. Let cool slightly.
- Cut tomato in half and deseed. Dice half of the tomato. Cut slices of tomato as center garnish.
- Put a large handful of the shallots on top of the cheese. Sprinkle the diced tomatoes around outer edge of the lettuce. Place three strips of the tomato slices in center of shallots sticking up as a garnish. Put little dishes of the BBQ sauce and the BBQ ranch dressing on each side of plate. Serve.
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