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Dairy Free · Lunch · Soups + Salads

Dark Rye Panzanella Salad with Pastrami

Kayem Choice New England Style Red Pastrami Brisket Sliced, dark rye bread, cherry tomato's, red onions, red bell peppers, tossed in romaine lettuce, garnished with basil, recipe, foodservice application.

Serves
6

Ingredients

  • 18 ounces Kayem Choice New England Style Red Pastrami Brisket
  • 1 pound dark rye bread, cut into 1" chunks
  • 10 ounces cherry tomatoes, quartered
  • 6 ounces cucumber, diced
  • 4 ounces red onion, diced
  • 4 ounces red bell pepper, diced
  • 1/2 ounce basil leaves, chiffonade
  • 5 ounces extra virgin olive oil
  • 3 ounces balsamic vinegar
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper, freshly ground
  • 6 large romaine leaves

Instructions

  1. Pre-heat oven to 300 d f.
  2. Spread the dark rye bread onto a sheet pan and place in the oven for 20 minutes to dry out. Cool.
  3. Weigh up 3ounces portions of the pastrami, keep chilled.
  4. Transfer the bread chunks to a large salad bowl, add the tomato halves, cucumber, red onion, red bell pepper, and basil.
  5. Mix the oil and vinegar with the salt and pepper, and toss the salad.
  6. Plate set-up: line a salad plate with a whole romaine leaf. Create a ring with the pastrami on the lettuce bed, fill with a portion of the tossed salad and garnish with a sprig of basil. Note: Try this recipe with Kayem's Black Pastrami for a slightly spicier option.

Per Serving

Nutritional Information

Calories
640
Total Fat
41g
Saturated Fat
9g
Cholesterol
60mg
Sodium
1280mg
Carbohydrates
45g
Dietary Fiber
5g
Sugars
6g
Protein
20g

Made With

Kayem products in this recipe

#1371Kayem Choice New England Style Red Pastrami Brisket Sliced

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