House Salad Recipe

Marinate

In a bowl, combine the pork and brisket cubes with the epis marinade, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix thoroughly to coat. Cover and refrigerate for at least 2 hours or up to overnight for more flavor.

Sear and Finish

Remove the marinated meats from refrigerator 20 minutes before cooking to come closer to room temperature. Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and let it shimmer. Working in a single layer (sear in batches if needed), add the meat pieces and brown without overcrowding, 2–3 minutes per side until a good crust develops. Reduce heat to medium-low, cover loosely, and cook additional 5–8 minutes until meats are cooked through and tender (pork should reach 145°F, brisket should be tender). Transfer to a plate and let rest 5 minutes, then slice larger pieces in half if needed. Reserve any pan juices to drizzle over the salad if desired.

If you don't have pre-made pickled red onions, make a quick version: Combine 1/2 cup thinly sliced red onion with 1/3 cup apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt and 2 tablespoons water in a jar. Shake or stir until sugar dissolves. Let sit at least 20 minutes. Drain slightly before using.

In a small bowl, whisk together 1/2 cup mayonnaise, grated garlic, 1 tablespoon lemon juice, 1 teaspoon coarsely ground black pepper and 1/4 teaspoon salt. Adjust consistency with up to 1 teaspoon water if too thick. Taste and adjust lemon, salt, or pepper to preference. Refrigerate until ready to use.

Toss: In a large bowl, gently toss 6 cups mixed salad greens with halved cherry tomatoes (1 cup) and about 1/4 cup pikliz, making sure the pikliz is distributed evenly (pikliz is spicy and vinegary — add more or less to taste).

Portion: Divide the dressed greens between four plates or two large plates (serves 2–4 depending on portioning).

Top: Evenly distribute the rested epis-marinated pork and brisket pieces over the greens (about 3/4 lb each total). Scatter 1/2 cup pickled red onions around the salad and sprinkle 3/4 cup shredded Monterey Jack cheese over the top.

Dress & Finish: Drizzle black pepper aioli over each salad (about 2 tablespoons aioli per serving). If desired, add a light drizzle (about 1 teaspoon) extra-virgin olive oil and finish with a pinch of freshly ground black pepper and salt to taste. Serve immediately.