Please enter the email you’re using for this account.
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.
1 16-ounce (450-gram) bag romaine lettuce
1 8-ounce (225-gram) bag shredded red cabbage
kernels from 2 ears of corn, such as Beleaves
3 Persian cucumbers, thinly sliced
1 small red onion, thinly sliced in half- moons
1/2–3/4 cup Honey-Mustard Vinaigrette (recipe above) or classic Caesar dressing, divided
1–2 pounds (450–910 grams) pastrami for the cholent, cooked according to package instructions and shredded
1/2 cup yellow soup croutons (mandelen; optional)
1/2 cup Gefen Pure Honey
2 tablespoons Haddar Dijon Mustard
1/4 cup Gefen White Vinegar
1/4 cup olive oil (or Tonnelli Avocado Oil)
1/2 teaspoon pepper
1 teaspoon kosher salt
2 teaspoons dried parsley
Place all ingredients into a two-pound (910-gram) container.
Using an immersion blender, blend the ingredients together until fully combined.
Place lettuce, cabbage, corn kernels, cucumber, and red onion in a large bowl.
Pour in half the dressing and toss well.
Transfer to a serving bowl and top with hot pastrami, and soup nuts if using.
Drizzle remaining dressing over the top. Serve immediately.
How Would You
Rate this recipe?
Please log in to rate
should the corn kernels be cooked