Justin Brooks
There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.
Recipe information
Yield
Servings
Ingredients
½ shallot, thinly sliced into rings
3 tablespoons apple cider vinegar
3 tablespoons olive oil
Kosher salt, freshly ground pepper
Cooked brown or red rice, beef jerky, cooked greens (such as kale), sliced radishes, chopped, toasted almonds, parsley leaves, and tarragon leaves (for serving)
Preparation
Step 1
Whisk shallot, vinegar, and oil in a small bowl; season with salt and pepper. Cover and chill until ready to use.
Step 2
Place rice in a medium bowl. Arrange jerky, greens, and radish over rice. Drizzle with vinaigrette. Top with shallots, almonds, parsley, and tarragon.
Step 3
Do Ahead: Shallot vinaigrette can be made 1 day ahead. Cover and chill.
