From Brisket to Steak & Cucumber Salad

On really hot days, nothing is better than a cool salad.  We are back in the upper 80’s and lower 90’s again for this week, which means it is still salad weather.  And since I had a ton of cucumber salad, as well as a lot of other leftovers Lots of Leftovers that still needed to be used, and some of the delicious brisket, I combined them to make a nice cool steak and cucumber salad, Cool Cucumber Salad .  It was just perfect for dinner.


This cucumber was HUGE.  It was about 1 foot long and about 6″ in diameter.  We were afraid it would be bitter, but it turned out just fine, especially with a little bit of sugar from the dressing.


The brisket is in the middle , on the top white plate.  YUMMY! It was so tender and full of flavor.  I did not cook that, so unfortunately, I cannot have bragging rights, but take my word for it, it was out of this world!


After chopping a bit of romaine lettuce and boiling a couple of eggs, all I needed to do was add some of the cucumber salad and slice the brisket.  The dressing was the vinaigrette that was in the salad already.  To finish it off, I toasted a couple of the slider buns that were also left over and finished the dinner off with a smooth South African Shiraz.  This quick and easy salad, along with the wine, was the perfect ending to a long, hot day.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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