Corned Beef Salad

Name: Corned Beef Salad
Ingredients: 2 cups rye bread, torn into 1-in. pieces (about 3 oz.); 3 tablespoons unsalted butter, melted; 3/4 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground pepper, divided; 1/2 teaspoon caraway seeds; 1/4 cup extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 tablespoons whole-grain mustard; 1 tablespoon Dijon mustard; 1 tablespoon chopped shallot; 1 teaspoon honey; 1 qt. loosely packed torn butter lettuce (about 3 oz.); 3 cups torn romaine lettuce (about 2 oz.); 3 cups torn green-leaf lettuce (about 2 oz.); 12 ounces cooked corned beef, torn into large shreds and warmed

15 ingredients

4 steps

Ingredients

2 cups rye bread, torn into 1-in. pieces (about 3 oz.)
3 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
1/2 teaspoon caraway seeds
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1 tablespoon chopped shallot
1 teaspoon honey
1 qt. loosely packed torn butter lettuce (about 3 oz.)
3 cups torn romaine lettuce (about 2 oz.)
3 cups torn green-leaf lettuce (about 2 oz.)
12 ounces cooked corned beef, torn into large shreds and warmed

Directions

1

Preheat oven to 375°. Toss together bread, butter, 1/2 tsp. salt, 1/8 tsp. pepper, and the caraway seeds. Spread on a rimmed baking sheet and bake until lightly toasted, 12 to 14 minutes.
2

Whisk together oil, vinegar, mustards, shallot, honey, and remaining 1/4 tsp. salt and 1/8 tsp. pepper in a large bowl. Add lettuces; toss gently to coat.
3

Spread dressed lettuces on a large platter. Top with rye croutons and torn corned beef.
4

Wine pairing: Benessere Vineyards 2014 Estate Sangiovese (St. Helena; $32)