Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
  • Step 
    5
    To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.

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