Smokehouse Salad Recipe

Rinse and spin-dry the seasonal mixed greens and romaine (if using). Place in a large salad bowl and chill briefly while preparing other components so greens remain crisp.

Slice the cucumber into 1/4" rounds (or half-moons if preferred). Halve the cherry tomatoes. Thinly slice the red onion into rings and separate into strips. Add these vegetables to a separate bowl and set aside.

If using fresh corn: preheat a grill pan or skillet over medium-high heat. Lightly oil the corn kernels or brush the corn ears with a teaspoon of oil and char on the hot pan until kernels are golden-brown in spots, 6–8 minutes, turning occasionally. If using frozen corn, cook in a hot skillet with 1 tsp oil until lightly charred, about 5–6 minutes.

Transfer the charred corn to a bowl. Add the finely diced red bell pepper, minced jalapeño (if using), chopped cilantro, lime juice, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust lime, salt, or cilantro as desired. Let the relish cool to room temperature.

If smoked turkey and brisket are cold from the fridge, warm them briefly: heat a skillet over medium, add a splash of water or a small bit of oil, add the sliced meats and warm 1–2 minutes just until they lose chill (do not overcook). Alternatively, let them come to room temperature for 10–15 minutes for better texture.

Shred or thinly slice the smoked turkey and brisket into bite-sized pieces. Combine the shredded cheddar and Monterey Jack cheeses in a small bowl and toss lightly to mix.

In a jar or small bowl, combine 1/4 cup mayonnaise, 1/4 cup buttermilk, 2 tbsp Greek yogurt, 1 tsp apple cider vinegar, 1 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp Worcestershire (see note), 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper.

Whisk or shake vigorously until smooth and slightly thickened. Taste and adjust seasoning—add a little more buttermilk to thin if needed or extra smoked paprika for a stronger smoke note. Refrigerate until ready to use (can be made up to 2 days ahead).

Layer the Salad

Place the chilled greens in the large serving bowl. Distribute the cucumber, tomatoes, and red onion over the greens in an even layer.

Scatter the warmed smoked turkey and brisket across the salad in even portions so each serving gets both meats.

Spoon the roasted corn relish in a line or cluster down the center or distribute in small spoonfuls around the salad for balanced bites.

Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.

Drizzle the smoky ranch vinaigrette over the assembled salad—start with about 3–4 tbsp (or roughly 1.5 tbsp per serving) and toss gently to combine, or serve the dressing on the side for guests to add themselves.

Finish with a light drizzle of extra-virgin olive oil, a pinch of flaky sea salt, and lime wedges on the side. Serve immediately so greens stay crisp.