Crispy Pastrami Salad

 

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• Cooking and Prep: 10 m
• Serves: 8
• No Allergens

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.

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Ingredients (13)

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

• 1/4 cup oil

• 2 tablespoons Kedem Red Wine Vinegar

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  Kedem Red Wine Vinegar

• 2 tablespoons rice vinegar

• 1/4 cup Gefen Honey

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  Gefen Pure Honey

• 1 teaspoon Haddar Dijon Mustard

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  Haddar Dijon Mustard

• 1 teaspoon salt

• 1/2 teaspoon pepper

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Start Cooking

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.