Executive Chef Neal Corman of Virgil's Real Barbeque visited the Good Day Café to teach us how to make the perfect summer salad with leftover barbeque.
Virgil's Real Barbeque offers the highest quality of authentic southern regional barbeque as they smoke all meats using blends of hickory, oak and fruit woods.
Virgil's Real Barbecue
152 West 44th Street
New York, NY
Virgil's BBQ Salad
2.5 cups mixed green salad (can use pre-packaged mix or chopped romaine, iceberg, etc)
1/4 cup grape or cherry tomatoes
1/4 cup sliced cucumbers
1/8 cup Kalamata olives
1/2 hard-boiled egg, sliced into wedges
2 tablespoons sliced green onions
1 tablespoon shredded carrots
1/4 cup cooked pulled chicken
1/4 cup cooked pulled pork
1/4 cup sliced beef brisket
2 tablespoons shredded cheddar cheese
1/4 cup Virgil's Buttermilk Dressing (see below)
Plate mixed green salad, add tomatoes, cucumbers, olives, egg, green onions and carrots.
Top mixture with chicken, pork and brisket. Add cheddar cheese. Serve with Buttermilk Dressing on side.
Virgil's Buttermilk Dressing
Makes 1 Quart
1/2 cup blue cheese crumbles
1/5 cups mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons hot sauce (Such as Frank's)
1 1/2 tablespoons Worcestershire Sauce
1 tablespoon finely chopped green onions (white parts only)
1 1/2 tablespoons fresh lemon juice
2 tablespoons finely chopped celery
1/4 teaspoon salt and pepper
Combine all ingredients in large mixing bowl or pitcher with spatula. Stir well to combine.
Can be kept in refrigerator for up to 5 days in a sealed jar or container