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Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette

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 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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