Corned-Beef Salad with Thousand Island Dressing and Rye Croutons
- SERVINGS: 4
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°. 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.
Instead of the corned beef, add strips of deli pastrami, ham, or turkey.
Use romaine instead of iceberg lettuce.
South Africa's unique Pinotage, a red grape created by crossing Pinot Noir and Cinsault, has rich red-berry flavors and a hint of earthiness.
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Congratulations to Mei Lin, winner of Top Chef Season 12.