Corned-Beef Salad with Thousand Island Dressing and Rye Croutons

  • Active Time 15m
  • Total Time 20m

4 servings

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.

ingredients

  • For Croutons:
  • 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
  • For Dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • Dash Worcestershire sauce
  • 1 tablespoon pickle relish
  • 1 hard-cooked egg, chopped
  • 3 scallions, white bupounds 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

FOR THE CROUTONS: Heat the oven to 350 degrees F. 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.

FOR THE DRESSING: 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.

TO SERVE: In a large bowl, toss together the lettuces, scallion tops and corned beef. Serve topped with the dressing and the croutons.

VARIATIONS:

  • Instead of the corned beef, add strips of deli pastrami, ham or turkey.
  • Use romaine instead of iceberg lettuce.
  • WINE RECOMMENDATION: Since the trade embargo was lifted in 1991, South African wines have become readily available here. The country's unique pinotage, a red grape created by crossing pinot noir and cinsault, has rich red-berry flavors and a hint of earthiness.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

    RecID 3562

    nutrition information per serving

    752 calories; 42g total fat; 100mg cholesterol; 1523mg sodium; 72g carbohydrates; 6g fiber; 24g protein

    These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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