Corned Beef Salad
Photo: Annabelle Breakey
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.
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)
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