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Recipe by Rivky Kleiman

Crispy Pastrami Salad

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Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

There’s nothing as satisfying as having my husband try out a new dish and immediately receiving a thumbs-up, followed by an “Mmm!” I know then that another classic has just been born.

Ingredients

Salad

  • 1 (6-oz) (170-g) package pastrami, sliced in 2-inch pieces

  • 1 (8-oz) (225-g) bag shredded romaine lettuce

  • 1 cucumber, peeled and sliced

  • 2 plum tomatoes, sliced

  • 1 orange pepper, cut in 1-inch matchstick strips

  • 1/2 red onion, sliced thinly

Dressing

Directions

Prepare the Salad

1.

Heat a small skillet over high heat, allowing it to get really hot. Add pastrami pieces (don’t crowd the pan) and fry it in its own oil. Let the pieces crisp before you turn them over. Transfer to a bowl and repeat until all the pieces are fried.

2.

Mix dressing ingredients in a small bowl or cruet. Toss salad ingredients together in a large bowl and add dressing.

Crispy Pastrami Salad

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Esther
Esther
6 years ago

Rice Vinegar What can I use instead of the Rice Vinegar?

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Moonymowsischman
Moonymowsischman
Editor
Reply to  Esther
6 years ago

Hi Esther! You can use apple cider vinegar in place of the rice vinegar in this recipe. Enjoy!

Helen Weinberger
Helen Weinberger
7 years ago

Frying Pastrami Can frying the pastrami be done in advance?

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Cnooymow{shman
Cnooymow{shman
Reply to  Helen Weinberger
7 years ago

Definitely! Basically pastrami is cooked already. It’s just about crisping it up. That said, when it’s warm, it does taste super amazing.

C~ooyoous
C~ooyoous
Reply to  Cnooymow{shman
6 years ago

Iwouldalsolike to knowif the pastrammi canbe fried inadvanceand then served on Shabbos day

Cnooymow{shman
Cnooymow{shman
Reply to  C~ooyoous
6 years ago

Brocho you can totally fry it earlier. Warm it up on the blech for Shabbos day.