Best 2 Pastrami And Rye Panzanella Recipes
**Culinary Adventure: Pastrami and Rye Panzanella - A Symphony of Flavors**
Indulge in a culinary journey with our delectable Pastrami and Rye Panzanella, a vibrant salad that masterfully blends the bold flavors of pastrami, the tangy zest of rye bread, and the refreshing crunch of fresh vegetables. This delightful dish is a symphony of textures and flavors, offering a delightful contrast between the smoky richness of the pastrami, the chewy heartiness of the rye bread, and the crispness of the vegetables. Accompanied by a zesty vinaigrette dressing that elevates the overall taste experience, this panzanella is a true celebration of culinary artistry.
In addition to the main recipe, our article features a collection of enticing variations that cater to diverse preferences and dietary needs. For those seeking a meatless option, the Vegetarian Panzanella offers a medley of roasted vegetables that provide a symphony of flavors and textures. For a delightful twist on a classic, the Grilled Peach Panzanella introduces the sweetness of grilled peaches, creating a harmonious balance of flavors.
For those who appreciate the zesty tang of citrus, the Orange and Fennel Panzanella incorporates the vibrant flavors of oranges and fennel, resulting in a refreshing and invigorating salad. And for a touch of Mediterranean flair, the Mediterranean Panzanella adds the distinct flavors of sun-dried tomatoes, Kalamata olives, and feta cheese, creating a dish reminiscent of sunny Mediterranean shores.
Each recipe offers a unique culinary experience, ensuring that there's something for every palate and dietary preference. Embark on this culinary adventure and savor the symphony of flavors that await you in the Pastrami and Rye Panzanella and its delightful variations.
PASTRAMI AND RYE PANZANELLA
Provided by Mindy Fox
Categories Salad Beef Dinner Lunch Advance Prep Required Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
- Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
- On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
- In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
- Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.
RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE
Like your favorite New York deli order in a fabulous one-dish meal, this salad brings a new dimension to on-hand ingredients.
Provided by Molly Yeh
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
- Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
- In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
- To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
- To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Choose high-quality ingredients, especially the pastrami and rye bread. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't be afraid to experiment with different types of bread. A hearty sourdough or a crusty baguette could also be delicious in this salad.
- Be careful not to overdress the salad. A little bit of dressing goes a long way, and you don't want to overpower the other flavors in the dish.
- Serve the salad immediately after assembling. The bread will start to get soggy if it sits for too long.
Conclusion:
Pastrami and rye panzanella is a delicious and easy-to-make salad that is perfect for a summer meal. It's packed with flavor and texture, and it's sure to be a hit with your family and friends. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!
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