• Fast

Ingredients

1. 3 cups 1/4-inch cubes rye bread
2. 1 1/2 tablespoons cooking oil
3. 3/4 teaspoon salt
4. 1/2 teaspoon fresh-ground black pepper
5. 1/2 cup mayonnaise
6. 2 tablespoons ketchup
7. Dash Worcestershire sauce
8. 1 tablespoon pickle relish
9. 1 hard-cooked egg, chopped
10. 3 scallions, white bulbs and green tops chopped and reserved separately
11. 1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
12. 1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
13. 1/2 pound sliced corned beef, cut into 1/2-inch-wide strips

Directions

1. 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.
2. 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.
3. In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.

Notes

Variations

• Instead of the corned beef, add strips of deli pastrami, ham, or turkey.
• Use romaine instead of iceberg lettuce.