CORNED BEEF SALAD WITH THOUSAND ISLAND DRESSING AND RYE CROUTONS (for four)
3 cups ¼ inch cubes rye bread
1-1/2 tablespoons cooking oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup mayonnaise
2 tablespoons ketchup
dash Worcestershire sauce
1 tablespoon pickle relish
1 hard cooked egg, chopped
3 scallions, white bulbs and green tops reserved separately
1 head green leaf lettuce (about ¾ pound) torn into bite size pieces (about 2-1/2 quarts)
½ head iceberg lettuce (about 1 pound) torn into bite size pieces (about 1-1/2 quarts)
½ pound sliced corned beef, cut into ½ inch wide strips
- Heat the oven to 350*. Put the bread cubes on a baking sheet and toss them with the oil and ¼ 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, ¼ teaspoon of the salt and the remaining ¼ 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.
NOTE: Instead of corned beef, add strips of deli pastrami, ham or turkey. You could sub romaine for the iceberg lettuce.
from Food and Wine Magazine, February 4, 2019