Happy Monday, y'all! I have to admit, it's a little hard for me to get back to work today after a great spring break in Austin and San Antonio. We had great weather, ate like kings (brunch here and dinner here were our favorites!), and had so much fun with each other, family, and friends. So thankful for that time, but now it's back to school today!
So let's talk about this salad. I LOVE panzanella so much. Classic recipes are great, but a twist on the flavors or ingredients is always welcome. When I saw this recipe that Molly shared, I knew immediately I would fall in love with it... and oh how I did. We're a little St. Patrick's Day festive with the corned beef, but bacon would also be great. The flavors are so simple, but so fantastic, so much so that I ate this for every meal until every last bit of it disappeared. It won't be long before I make another batch of this!
Rye Panzanella with Corned Beef & Brussels Sprouts (adapted from Molly for Betty Crocker)
4 thick slices rye bread, cut into 1-inch cubes
4 tablespoons olive oil, divided
1/4 freshly ground black pepper
3 cups shredded brussels sprouts
1 large shallot, chopped
1 tablespoon balsamic vinegar
1 tablespoon dijon mustard
1/4 lb. corned beef, chopped
Preheat oven to 400 degrees F. Toss bread cubes with 1 tablespoon of olive oil and the black pepper. Spread on a baking sheet. Toast for 10-15 minutes, until the edges are brown.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and cook until soft. Remove from heat.
In a large bowl, beat 2 tablespoons of olive oil, vinegar, and mustard. Add the bread cubes, shallots, brussels, and beef and toss well. Enjoy!