1 piece of butterflied brick roast (click here for recipe)
6 cups shredded iceberg
4 radishes, thinly sliced
1 purple onion, thinly sliced
1 tomato, diced
For the dressing:
4 cloves garlic, minced
1 Tbsp pureed onion ( I use a microplane for that)
1 Tbsp dijon mustard
1&1/4 tsp kosher salt
3/4 tsp coarse black pepper
3/4 cup pomegranate vinegar (or red wine)
3/4 cup extra virgin olive oil
Put all the ingredients in a jar and shake to combine.
For the Chimmichuri:
2 cloves garlic, peeled
1/2 cup parsley leaves
1/2 cup cilantro leaves
1/4 tsp crushed red pepper flakes (optional but recommended)
3/4 tsp kosher salt
1/2 tsp coarse black pepper
2 tsp red wine vinegar
2 tsp extra virgin olive oil
Place all ingredients into food processor aside from olive oil.
Process for a few seconds then start streaming in oil.
You may have to remove cover and scrape down sides a few times.
Pulse until desired consistency.
Combine all the veggies and drizzle a little dressing over the top.
Place sliced meat onto of veggies.
Top meat with a few drizzles of chimmichurri.
Serve and enjoy!