Corned Beef Salad

su-Corned Beef Salad Image

Photo: Annabelle Breakey

Total Time 25 mins

This salad is a light but still festive way to serve corned beef on St. Patrick’s Day–or to use up leftovers the next day.

 

This recipe, and others like it, can be found in the article “25 Fresh and Vibrant Recipes to Cook This March.”

Ingredients

 2 cups rye bread, torn into 1-in. pieces (about 3 oz.)
 3 tablespoons unsalted butter, melted
 3/4 teaspoon kosher salt, divided
 1/4 teaspoon freshly ground pepper, divided
 1/2 teaspoon caraway seeds
 1/4 cup extra-virgin olive oil
 2 tablespoons white wine vinegar
 2 tablespoons whole-grain mustard
 1 tablespoon Dijon mustard
 1 tablespoon chopped shallot
 1 teaspoon honey
 1 qt. loosely packed torn butter lettuce (about 3 oz.)
 3 cups torn romaine lettuce (about 2 oz.)
 3 cups torn green-leaf lettuce (about 2 oz.)
 12 ounces cooked corned beef, torn into large shreds and warmed
Nutrition Facts
Amount Per Serving
Calories 500Calories from Fat 72
% Daily Value *
Total Fat 40g62%
Saturated Fat 13g65%
Cholesterol 106mg36%
Sodium 1567mg66%
Total Carbohydrate 16g6%
Dietary Fiber 2.3g10%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Preheat oven to 375°. Toss together bread, butter, 1/2 tsp. salt, 1/8 tsp. pepper, and the caraway seeds. Spread on a rimmed baking sheet and bake until lightly toasted, 12 to 14 minutes.

Step 2
2

Whisk together oil, vinegar, mustards, shallot, honey, and remaining 1/4 tsp. salt and 1/8 tsp. pepper in a large bowl. Add lettuces; toss gently to coat.

Step 3
3

Spread dressed lettuces on a large platter. Top with rye croutons and torn corned beef.

Step 4
4

Wine pairing: Benessere Vineyards 2014 Estate Sangiovese (St. Helena; $32)

Ingredients

 2 cups rye bread, torn into 1-in. pieces (about 3 oz.)
 3 tablespoons unsalted butter, melted
 3/4 teaspoon kosher salt, divided
 1/4 teaspoon freshly ground pepper, divided
 1/2 teaspoon caraway seeds
 1/4 cup extra-virgin olive oil
 2 tablespoons white wine vinegar
 2 tablespoons whole-grain mustard
 1 tablespoon Dijon mustard
 1 tablespoon chopped shallot
 1 teaspoon honey
 1 qt. loosely packed torn butter lettuce (about 3 oz.)
 3 cups torn romaine lettuce (about 2 oz.)
 3 cups torn green-leaf lettuce (about 2 oz.)
 12 ounces cooked corned beef, torn into large shreds and warmed

Directions

Step 1
1

Preheat oven to 375°. Toss together bread, butter, 1/2 tsp. salt, 1/8 tsp. pepper, and the caraway seeds. Spread on a rimmed baking sheet and bake until lightly toasted, 12 to 14 minutes.

Step 2
2

Whisk together oil, vinegar, mustards, shallot, honey, and remaining 1/4 tsp. salt and 1/8 tsp. pepper in a large bowl. Add lettuces; toss gently to coat.

Step 3
3

Spread dressed lettuces on a large platter. Top with rye croutons and torn corned beef.

Step 4
4

Wine pairing: Benessere Vineyards 2014 Estate Sangiovese (St. Helena; $32)

Corned Beef Salad
IngredientsDirections

Search All of Sunset's Recipes

The Latest