The Best Way to Cook Leftover Meat for a Salad
One of my favorite cold weather food formats is a large chunk of grilled meat served with a starchy side and some kind of green or fresh plant. I usually have leftovers of grilled meat that I almost never reheat because I cooked it perfect the first time, damn it. (Can I reheat with a submersible circulation pump? Yes, but it takes a while and I rarely think to start cooking until I’m very hungry.)
In fact, the biggest need for grilled meats is salad. During these winter months, we tend to eat only stews, stews, pasta and bread. Repackaging some lamb, beef, or pork with a bunch of leaves makes you feel virtuous even if you hit your leg a little aggressively.
It’s not as easy as chopping it up and throwing it along with the plant parts – of course it isn’t – but it’s not that much more difficult either. To turn an old roast into a truly great salad protein, you just need a little oil and a little salt.
Oil is especially important, especially if the roast has been refrigerated for a while or if you are working with a drier leftover portion. Simply slice the grilled meat as thin as possible, drizzle with oil to lightly coat the slices, and massage lightly to wake up. This not only restores the shine of dry stains, but also helps to get rid of the greasy parts of the roast. (If I remember one organic chemistry thing, it kind of dissolves.) Sprinkle a little salt, and maybe a little pepper, or whatever seasoning you have, and set the meat aside while you cook the rest of the salad. …
The rest of the ingredients are up to you – I usually use this opportunity to clean my refrigerator – but I find funny blue cheese, shallots (or super thinly sliced onions) and some kind of fruit (apples, berries, or seeds). fruit) to make a winning combination. Toss with simple dressing , consume and repeat throughout winter.