We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

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

Betty blogger Molly Yeh puts a deliciously hearty twist on a classic summer salad.

Molly Yeh

Perhaps my favorite perk of working at a bakery is the free day-old bread. I bring home loaves of it and I may or may not be guilty of feasting on the doughy innards, leaving the crust behind. Winter-Rye-Panzanella-Salad_01
Old habits. 

But this is a new year and I plan on expanding my repertoire of things to do with day old bread, past eating it plain and making French toast out of it. 

Exhibit A: The panzanella salad.

I loved it before I knew what it was. In its traditional form, it's a summery salad that includes many of the same ingredients as bruschetta, but instead of eating it like an open faced sandwich, it's eaten like a (you guessed it) salad. 

With winter in full swing though, yummy fresh tomatoes are months away. So this panzanella has roasted Brussels sprouts, crispy shallots and some hearty pastrami. A mustard vinaigrette pulls it all together.

Ta-da! I give you a dish that functions well as an appetizer, side or a lunch. Winter-Rye-Panzanella-Salad_hero

Review and Comment