Corned Beef Salad
Bookmark this page
Ingredients
2 cups rye bread, cut into 1-inch-thick pieces (about 3 ounces).
3 tablespoons melted unsalted butter
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper, divided
½ teaspoon cumin seeds
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons wholegrain mustard
1 tablespoon dijon mustard
1 tablespoon chopped shallots
1 teaspoon honey
1 torn buttered lettuce leaf, tightly packed (about 3 ounces).
3 cups torn romaine lettuce (about 2 oz.)
3 cups torn green salad (about 2 ounces)
12 ounces cooked corned beef, cut into large pieces and warmed
To make
This salad is an easy yet festive way to serve corned beef on St. Patrick's Day or use leftovers the next day.
Preheat the oven to 375 degrees. Combine the bread, butter, 1/2 tsp salt, 1/8 tsp pepper, and cumin seeds. Place on a lined baking sheet and bake until lightly browned, 12 to 14 minutes.Whisk together the oil, vinegar, mustard, shallots, honey, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the lettuce leaves; stir gently to coat.Place the seasoned lettuce leaves on a large platter. Top with rye croutons and torn corned beef.Wine in combination: Sangiovese Estate Benessere Vineyards 2014 (Saint Helena; $ 32)
Preheat the oven to 375 degrees. Combine the bread, butter, 1/2 tsp salt, 1/8 tsp pepper, and cumin seeds. Place on a lined baking sheet and bake until lightly browned, 12 to 14 minutes.Whisk together the oil, vinegar, mustard, shallots, honey, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the lettuce leaves; stir gently to coat.Place the seasoned lettuce leaves on a large platter. Top with rye croutons and torn corned beef.Wine in combination: Sangiovese Estate Benessere Vineyards 2014 (Saint Helena; $ 32)
Views: 139
Author:Admin
Published: 11/20/2023 9:44 PM
Was this recipe helpful to you?
Yes
No
Comments (0)