Corned Beef and Rye Panzanella

Leftovers are put to good use in this Corned Beef and Rye Panzanella! Day old rye bread is toasted and tossed with radicchio, roasted brussles sprouts, onion, leftover corned beef and tossed in a zippy horseradish dijon vinaigrette!

Course Salads

Cuisine irish-italian

Keyword Brussels sprouts, corned beef, leftovers, rye bread, salad

Prep Time 20

Cook Time 35

Additional Time 2

Total Time 2

Servings servings

Calories 505

Author Laurie McNamara

Ingredients

FOR THE HORSERADISH DIJON VINAIGRETTE:

1 tablespoon shallot minced
2 tablespoons dijon mustard I used country style dijon
2 tablespoons honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
2 tablespoons red wine vinegar
2 teaspoons prepared horseradish
1/4 cup olive oil

FOR THE PANZANELLA

1 small head radicchio cored and chopped
6 to 8 cups rye bread homemade or store-bought, cubed
1 pound brussels sprouts trimmed and halved
1 medium yellow onion chopped
8 ounces corned beef leftovers and chopped
1 tablespoon parsley minced
1 tablespoon chives snipped

US Customary - Metric

Instructions

FOR THE HORSERADISH DIJON VINAIGRETTE:

In a glass jar or container with a tight fitting lid, measure and add: the minced shallot, dijon mustard (I used country style dijon), honey, kosher salt, freshly ground black pepper, red wine vinegar, prepared horseradish and olive oil.
Secure the lid and shake well and make sure the honey is dissolved.

FOR THE PANZANELLA:

Fill a large bowl with ice cubes and water. Plunge the diced radicchio in the ice water and pop the whole bowl it into your fridge for a few hours. Periodically, swish the radicchio during that time.
Once done soaking, drain and spin out any excess water by using a salad spinner.
Preheat your oven to 400℉ (or 200℃).
Toss about 8 cups of cubed rye bread onto a rimmed metal baking sheet that’s been sprayed with olive oil. Spray the tops of the rye with move olive oil and bake on the middle rack of your preheated oven for about 8 to 10 minutes or until toasted and golden in spots.
Remove and add to a large mixing bowl.
Meanwhile, add the (trimmed and halved) Brussels sprouts with the chopped yellow onion to a rimmed metal baking sheet that’s also been spray with olive oil. Spray the tops of the onions and Brussels sprouts with olive oil and roast for 20 minutes or until crispy and golden in spots.
To the bowl with the toasted rye, add the diced corned beef, crispy roasted Brussels sprouts and onions. Add a desired amount of soaked and spun-dry radicchio and toss to combine.
Drizzle with a desired amount of dressing. I use it all but that depends on how you like your panzanella.
Toss well to combine. Taste and season wth salt and pepper, if desired.
Lastly, sprinkle with snipped fresh chives and minced parsley for a pop of deep leafy green and herbaceous flavor.

Nutrition