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Meat
Easy
8 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
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.
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
1/4 cup oil
2 tablespoons Kedem Red Wine Vinegar
2 tablespoons rice vinegar
1/4 cup Gefen Honey
1 teaspoon Haddar Dijon Mustard
1 teaspoon salt
1/2 teaspoon pepper
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.
Mix dressing ingredients in a small bowl or cruet. Toss salad ingredients together in a large bowl and add dressing.
How Would You
Rate this recipe?
Rice Vinegar What can I use instead of the Rice Vinegar?
Hi Esther! You can use apple cider vinegar in place of the rice vinegar in this recipe. Enjoy!
Frying Pastrami Can frying the pastrami be done in advance?
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.