Heavenly Hot Pastrami Salad

Did I just reinvent the classic deli salad? I think I did, and it’s a winner! Cook the pastrami in your cholent and remove before the meal. Add it to a salad, and you have an elevated deli salad that didn’t take any extra work. Serve as an appetizer this Shabbos Chol Hamoed — I bet your family and guests will go crazy over it, and they won’t even know how simple it was to prepare.

Directions

Prepare the Honey-Mustard Vinaigrette

1. Place all ingredients into a two-pound (910-gram) container.

2. Using an immersion blender, blend the ingredients together until fully combined.

Tips: I always double dressing recipes and store the extra in a squeeze bottle in the fridge. Then, when I want to put together a quick salad for a meal, or just an easy lunch, I use whatever veggies I have on hand, top them with the dressing, and voilà! Easy as 1-2-3.

Prepare the Heavenly Hot Pastrami Salad

1. Place lettuce, cabbage, corn kernels, cucumber, and red onion in a large bowl.

2. Pour in half the dressing and toss well.

3. Transfer to a serving bowl and top with hot pastrami, and soup nuts if using.

4. Drizzle remaining dressing over the top. Serve immediately.

Variations: If you’d rather not cook the pastrami in the cholent, place the vacuum-sealed packet into a 9 x 13-inch (23 x 33-centimeter) baking pan filled halfway with water. Cover well and place in a 300 degrees Fahrenheit (150 degrees Celsius) oven; bake for four to six hours. To serve warm on Shabbos (or Yom Tov), heat on the blech or hot plate until warm, just be sure that the meat is not yad soledes bo when added to the salad.