Anne Burrell’s Brisket Wilted Romaine Salad

Yield: 4 servings
Calories: 653
Theme: Salads
Rating:  This recipe has not been rated

Wilted salads are a great break from traditional tossed salads; because the romaine is grilled, you can add your own hot toppings and a bit of crunch to go along with the warm and wilted lettuce. Go for super-ripe, juicy pears to add sweetness to the savory brisket and melted cheese.


Recipe from Own Your Kitchen by Anne Burrell and Suzanne Lenzer


  • 1 lb cooked beef brisket
  • 2 Bosc pears, peeled, halved, and cored
  • Extra virgin olive oil
  • 1/2 lb ripe Taleggio cheese, outer rind removed
  • 2 hearts of romaine, each quartered lengthwise, stalk left intact
  • Kosher salt
  • 1/2 small red onion, cut into rings
  • 1/4 cup champagne vinegar
  • 1 tsp Dijon mustard
  • Big fat finishing oil
  • 1/4 cup hazelnuts, toasted and coarsely chopped


1. Preheat the oven to 350 degrees.


2. Place the pears on a baking sheet and toss with olive oil. Roast for 15 minutes, turn the pears, and cook for another 15 minutes. Remove from the oven and reserve.


3. Place the Taleggio in the microwave for 1 minute or in the oven for about 5 minutes. You want the Taleggio soft and very pungent.


4. Heat a grill pan or a grill lined with foil. In a large bowl, toss the romaine wedges with olive oil and salt. Grill the romaine and the onion s for 1 to 2 minutes on each side, or until they are slightly charred and wilted.


5. Place 2 romaine wedges on each plate; scatter the onions on top. Keeping the stem end of each pear half intact, cut the pears in half. Lean the pretty pears on the romaine wedges, then top with the cooked brisket. Drizzle the melted cheese over the pears, romaine, and brisket and let it set up.


6. In a small dish or measuring cup, combine the vinegar, mustard, and a couple tablespoons of big fat finishing oil. Taste and season with salt if needed. Drizzle the vinaigrette over each salad and sprinkle with the hazelnuts.

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