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.
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.