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Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette
Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette
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Prep Time:
10 minutes
Total Time:
30 minutes
Transform pantry staples into a gourmet New York deli-inspired salad.
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
Instructions:
  • Preheat your oven to 400°F. Combine bread cubes with 1 tablespoon of oil, salt, and pepper in a large bowl. Spread the coated cubes on an ungreased cookie sheet and bake for 10 to 15 minutes until the edges turn golden brown.
  • In a 10-inch skillet over medium heat, brown Brussels sprouts in 1 tablespoon of oil. Remove from heat.
  • In an 8-inch skillet over medium-high heat, warm another 1 tablespoon of oil. Sauté the shallot until crispy. Remove from heat and blot off any extra oil.
  • In a large bowl, whisk together the remaining 2 tablespoons of oil, vinegar, and mustard until well blended.
  • Combine the toasted bread cubes, Brussels sprouts, shallot, and pastrami in a bowl with the vinaigrette. Toss everything together and serve immediately.

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