Pastrami and Rye Panzanella

Pastrami and Rye Panzanellan is a side dish that serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 235 calories, 5g of protein, and 15g of fat per serving. For $1.53 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 143 people have made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. A mixture of red wine vinegar, celery, rye bread, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Epicurious. With a spoonacular score of 97%, this dish is tremendous. Similar recipes include Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette, Grilled Gruyere & Pastrami on Dark Rye, and Low Carb Hot Pastrami on Rye Dip.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.) Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely. On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using boththe blade and the flat side of a chef's knife, chop and scrape the mixtureinto a paste. Put the oil and vinegar into a bowl, add the garlic paste andwhisk to combine. In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Tossto combine, gently pressing the tomatoes a bit to release some of the juices. Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons.Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves,pastrami and parsley leaves to the salad. Whisk together the dressing, add itto the salad and gently toss to combine. From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.

 

Step by step:

1. Preheat the oven to 450°F with the rack in the middle.

2. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)

3. Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes.

4. Transfer the pan to a wire rack and let cool completely.

5. On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using boththe blade and the flat side of a chef's knife, chop and scrape the mixtureinto a paste.

6. Put the oil and vinegar into a bowl, add the garlic paste andwhisk to combine.

7. In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Tossto combine, gently pressing the tomatoes a bit to release some of the juices.

8. Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons.

9. Drain and pat dry the onions.

10. Add the onions, cucumber, celery, basil leaves,pastrami and parsley leaves to the salad.

11. Whisk together the dressing, add itto the salad and gently toss to combine.

12. From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.

Nutrition Information:

covered percent of daily need