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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Muhammad Ali
[email protected]Overall, I thought this salad was good, but not great.
Ghulam Husian Ghulam Husian
[email protected]I would have liked this salad more if the pastrami was more flavorful.
nyia ragland
[email protected]This salad is a bit pricey to make, but it's worth it.
strawberrycolafloat
[email protected]I'm not a fan of Brussels sprouts, but I really liked them in this salad.
jmoal fast
[email protected]This salad is perfect for a summer picnic or potluck.
Joan Nabulyo
[email protected]I'm definitely going to make this salad again. It's so easy to make and it's packed with flavor.
Prabhat Gamer
[email protected]I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Dan Whitmore
[email protected]This salad is a great way to use up leftover rye bread. It's also a great way to get your daily dose of vegetables.
trend funny
[email protected]I'm not a big fan of rye bread, but I really enjoyed this salad. The pastrami and Dijon vinaigrette were delicious.
Trouble maker.35
[email protected]This salad is amazing! The flavors are so well balanced and the textures are perfect.
Sonko Jerlad
[email protected]I was disappointed with this salad. The rye bread was too dry and the Brussels sprouts were undercooked.
Mahammad Adamu
[email protected]This is one of my favorite salads! I love the mix of flavors and textures.
Sap Kook
[email protected]I've made this salad several times now and it's always a favorite. It's so refreshing and flavorful. I love the combination of the rye bread, Brussels sprouts, and pastrami.
Agbede Bamikole
[email protected]This recipe was a bit too complicated for me. I ended up making a few substitutions and it didn't turn out as well as I had hoped.
Siphiwe Gumede
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination. The salad was also very easy to make, which is always a plus.
Kill dill Lol
[email protected]This rye panzanella salad was a delightful surprise! The combination of flavors and textures was amazing. The rye bread added a nice nutty flavor, the Brussels sprouts were perfectly roasted, and the pastrami added a smoky and savory touch. The Dijon