Corned-Beef Salad with Thousand Island Dressing and Rye Croutons
Source: Food & Wine Magazine
4 Servings
You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing--the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.
3 cups 1/4 inch cubes rye bread
1 1/2 tablespoons cooking oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 cup mayonnaise
2 tablespoons ketchup
Dash Worcestershire sauce
1 tablespoon pickle relish
1 hard-cooked egg, chopped
3 scallions, white bulbs and green tops chopped and reserved separately
1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
1/2 pound sliced corned beef, cut into 1/2-inch-wide strips
Heat the oven to 350 degrees F. Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.
VARIATIONS:
Instead of the corned beef, add strips of deli pastrami, ham, or turkey.
Use romaine instead of iceberg lettuce.
Source: Food & Wine Magazine
4 Servings
You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing--the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.
3 cups 1/4 inch cubes rye bread
1 1/2 tablespoons cooking oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 cup mayonnaise
2 tablespoons ketchup
Dash Worcestershire sauce
1 tablespoon pickle relish
1 hard-cooked egg, chopped
3 scallions, white bulbs and green tops chopped and reserved separately
1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
1/2 pound sliced corned beef, cut into 1/2-inch-wide strips
Heat the oven to 350 degrees F. Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.
VARIATIONS:
Instead of the corned beef, add strips of deli pastrami, ham, or turkey.
Use romaine instead of iceberg lettuce.
MsgID: 3117652
Shared by: Betsy at Recipelink.com
In reply to: Recipe: St. Patrick's Day Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: St. Patrick's Day Recipes
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: St. Patrick's Day Recipes |
Betsy at Recipelink.com | |
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9 | Recipe: Waffled Reuben Sandwich |
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10 | Recipe: Corned-Beef Salad with Thousand Island Dressing and Rye Croutons |
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