RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE

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

Provided by Molly Yeh

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