Rye Panzanella Salad With Brussels Sprouts Pastrami And Dijon Vinaigrette Recipes

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RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE



Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette image

Like your favorite New York deli order in a fabulous one-dish meal, this salad brings a new dimension to on-hand ingredients.

Provided by Molly Yeh

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

4 thick slices day-old rye bread, cut into 1-inch cubes
5 tablespoons olive oil
Salt and pepper to taste
3 cups shredded Brussels sprouts
1 large shallot, chopped
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/4 lb pastrami, chopped

Steps:

  • Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
  • Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
  • In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
  • To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
  • To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

PASTRAMI AND RYE PANZANELLA



Pastrami and Rye Panzanella image

Provided by Mindy Fox

Categories     Salad     Beef     Dinner     Lunch     Advance Prep Required     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

1/2 cup very thinly sliced red onion
3 cups cubed light rye bread
1 garlic clove, peeled
Fine sea salt
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 pound tomatoes, cored and cut into 1-inch chunks
2 medium pickling or Persian cucumbers or 1 large European cucumber
2 stalks celery, thinly sliced
3/4 cup basil leaves, large leaves torn
1/4 pound sliced pastrami, coarsely chopped
1/4 cup flat-leaf parsley leaves

Steps:

  • Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
  • Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
  • On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
  • In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
  • Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.

PANETTONE PANZANELLA WITH PANCETTA AND BRUSSELS SPROUTS



Panettone Panzanella with Pancetta and Brussels Sprouts image

Provided by Michael Chiarello

Categories     Salad     Leafy Green     Herb     Side     Bake     Sauté     High Fiber     Apple     Bacon     Fall     Winter     Brussels Sprout     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 22

Apple Vinaigrette:
2 tablespoons (1/4 stick) butter
1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1/4 cup finely chopped shallots
8 tablespoons (about) apple cider
Croutons:
Nonstick vegetable oil spray
9 cups 3/4-inch cubes panettone* or raisin challah (about 1 pound)
1/4 cup (1/2 stick) butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons minced fresh thyme
6 tablespoons finely grated Parmesan cheese
Coarse sea salt (preferably gray crystals)
Freshly ground black pepper
Salad:
1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced
12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips
1 pound small brussels sprouts, trimmed, quartered lengthwise
Fresh pomegranate seeds (optional)

Steps:

  • For vinaigrette:
  • Melt butter in heavy medium skillet over medium-high heat. Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • For croutons:
  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.
  • Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.
  • For salad:
  • Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.
  • Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
  • Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.
  • *A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.

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