Barbecue Chef Salad
Recipe information
Yield
serves 4
Ingredients
3 cups green-leaf lettuce, rinsed and spun dry
3 cups romaine lettuce, rinsed, spun dry, and chopped
1/4 cup finely diced red onion
1/4 cup chopped red bell pepper
3 to 4 pickled jalapeño peppers, sliced
1/3 pound pepper jack cheese, grated
1 pound shredded Pork Shoulder (page 57), and/or shredded Chicken (page 40), and/or shredded Brisket (page 90)
2 large eggs, hard-boiled, peeled, and cut crosswise into thin slices
1 cup Tangy Sweet Sauce (page 23)
Preparation
Step 1
Line four large plates with the green-leaf lettuce.
Step 2
In a large bowl, combine the romaine lettuce, onion, bell pepper, jalapeño slices, cheese, and meat. Toss well. Mound the salad mixture on the center of the green-leaf lettuces, and arrange the egg slices on top. Drizzle the sauce over the salads. Serve immediately.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
