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Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette

rye panzanella salad with brussels sprouts, pastrami and dijon vinaigrette Side Italian
Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette
  • Prep 10 min
  • Total 30 min
  • Servings 4

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

Molly Yeh
January 14, 2014


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


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  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
  • 5
    To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.

Expert Tips

  • If you don't have day-old bread, use fresh bread but you may need to toast the cubes a bit longer.
  • If you'd like, add a sweet element, like a handful of dried currants or cranberries, or a drizzle of honey to the vinaigrette.

Nutrition Information

No nutrition information available for this recipe

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