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
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Pasan Sandeep
s45@hotmail.co.ukThis salad is a bit time-consuming to make, but it's definitely worth the effort.
Zarah Abdollla
z-abdollla@hotmail.comI've made this salad several times and it's always a hit. It's a great way to use up leftover rye bread.
Robin McCabe
rm14@yahoo.comThis salad is a must-try for any fan of rye bread or pastrami.
Eudora you are very heinous boy 333300000000000
e3@hotmail.com5/5 stars!
Toqeer elahi
toqeer-e77@gmail.comI would definitely make this salad again. It's a great addition to any party or potluck.
Trace Mcgoatly
t.m@gmail.comThis salad is a bit pricey to make, but it's definitely worth it. The ingredients are all high-quality and the flavor is amazing.
GenisANDHerb
genisandherb@aol.comI'm not a huge fan of Brussels sprouts, but I really enjoyed them in this salad. They were roasted perfectly and had a nice caramelized flavor.
Md:Belal Hossin
hossin.m@aol.comThis salad is a great make-ahead dish. You can make it up to a day in advance, and it will still be delicious.
RIFAD OFFICIAL
official_rifad@gmail.comThe Dijon vinaigrette dressing is the perfect finishing touch for this salad. It's tangy and flavorful, and it really brightens up the other ingredients.
Jessie
jessie@gmail.comI love the smokiness of the pastrami in this salad. It really adds a depth of flavor.
M Ramzan Ramzan
r_m@hotmail.comThis salad is a great way to use up leftover rye bread. It's also a great way to get your daily dose of vegetables.
Emz Soko
e_soko@gmail.comI made this salad for a potluck and it was a hit! Everyone loved the unique combination of ingredients. The salad is also very easy to make, which is a bonus.
fermin hernandez
hernandez-fermin@gmail.comThis rye panzanella salad is a delightful combination of flavors and textures. The rye bread croutons add a hearty crunch, while the Brussels sprouts and pastrami provide a savory and smoky flavor. The Dijon vinaigrette dressing ties everything toget