Best 2 Rye Panzanella Salad With Brussels Sprouts Pastrami And Dijon Vinaigrette Recipes

Discover the symphony of flavors in this delectable rye panzanella salad, a refreshing and hearty dish that combines the best of summer and fall flavors. Crisp rye bread, roasted Brussels sprouts, tender pastrami, and a tangy Dijon vinaigrette come together to create a salad that is both satisfying and light. This comprehensive guide provides step-by-step recipes for each component, ensuring that you can recreate this culinary masterpiece at home. Indulge in the crispness of the rye bread, the nutty flavor of Brussels sprouts, the savory smokiness of pastrami, and the perfect balance of tang and sweetness in the Dijon vinaigrette. Whether you're looking for a unique vegetarian dish or an exciting addition to your next barbecue, this rye panzanella salad is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE

Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette image

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

Ingredients

4 thick slices day-old rye bread, cut into 1-inch cubes
5 tablespoons olive oil
Salt and pepper to taste
3 cups shredded Brussels sprouts
1 large shallot, chopped
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/4 lb pastrami, chopped

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

PASTRAMI AND RYE PANZANELLA

Pastrami and Rye Panzanella image

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

Ingredients

1/2 cup very thinly sliced red onion
3 cups cubed light rye bread
1 garlic clove, peeled
Fine sea salt
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 pound tomatoes, cored and cut into 1-inch chunks
2 medium pickling or Persian cucumbers or 1 large European cucumber
2 stalks celery, thinly sliced
3/4 cup basil leaves, large leaves torn
1/4 pound sliced pastrami, coarsely chopped
1/4 cup flat-leaf parsley leaves

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.

Tips:

For the best flavor, use day-old rye bread. This will help the bread to absorb the dressing and become more flavorful.
If you don't have any day-old rye bread, you can toast fresh rye bread in a 350°F oven for 10-12 minutes, or until it is lightly browned and crispy.
Feel free to add other vegetables to this salad, such as roasted red peppers, zucchini, or squash.
If you don't have any pastrami, you can substitute another type of deli meat, such as ham or turkey.
For a vegetarian version of this salad, omit the pastrami and add more roasted vegetables or beans.
This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.

Conclusion:

Rye Panzanella Salad with Brussels Sprouts, Pastrami, and Dijon Vinaigrette is a delicious and hearty salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe, give this one a try!