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.
Crispy Pastrami Salad
Recipe By Rivky Kleiman
- Cooking and Prep: 10 m
- Serves: 8
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No Allergens
Ingredients (13)
Salad
Dressing
Start Cooking
Prepare the Salad
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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.
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Mix dressing ingredients in a small bowl or cruet. Toss salad ingredients together in a large bowl and add dressing.
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Replies:
Hi Esther! You can use apple cider vinegar in place of the rice vinegar in this recipe. Enjoy! -
Replies:
Definitely! Basically pastrami is cooked already. It's just about crisping it up. That said, when it's warm, it does taste super amazing.
Iwouldalsolike to knowif the pastrammi canbe fried inadvanceand then served on Shabbos day
Brocho you can totally fry it earlier. Warm it up on the blech for Shabbos day.
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-
Replies:
Hi Esther! You can use apple cider vinegar in place of the rice vinegar in this recipe. Enjoy!
-
Replies:
Definitely! Basically pastrami is cooked already. It's just about crisping it up. That said, when it's warm, it does taste super amazing.
Iwouldalsolike to knowif the pastrammi canbe fried inadvanceand then served on Shabbos day
Brocho you can totally fry it earlier. Warm it up on the blech for Shabbos day.
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