Recipes Corned-Beef Salad with Thousand Island Dressing and Rye Croutons 5.0 (4,319) Add your rating & review 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. Slideshow: More Terrific Salads By Food & Wine Editors Updated on February 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Evi Abeler Yield: 4 Ingredients 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 Directions 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. Notes Variations • Instead of the corned beef, add strips of deli pastrami, ham, or turkey. • Use romaine instead of iceberg lettuce. Suggested Pairing 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. Rate it Print