Monday, March 17, 2014

rye panzanella with corned beef & brussels sprouts


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)
serves 4

you'll need:
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!

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24 comments:

  1. You're playing my tune with this one Marie. I'm smitten.

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    1. I was head over heels for this one for sure!

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  2. What a fantastic recipe, and great idea. I adore panzanella too!

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  3. I love panzanella - what a fun twist! xx

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  4. Happy St. Patrick's Day! This looks lovely!

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  5. Ohh this looks good.. Love all the flavors in this panzanella..

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  6. I was just thinking about making croutons...A great panzanella salad is such a satisfying thing and I like the corned beef addition, Marie. I've been looking at Molly's site recently...the pics are gorgeous. : ) Sounds like you had a wonderful break...good luck sliding back into work life.

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    1. Her site is beautiful!!! Thanks, Monica!

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  7. What a creative idea to incorporate corned beef into a panzanella! YUM!

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  8. I love how you made this festive for St Patty's Day!

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  9. hope you had a great time...and panzanella is always my favorite, cant wait for the weather to warm up..I am still on the soup train.

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    1. It's finally warm today! Great excuse for this meal :)

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  10. Marie, this looks delicious! What a fun recipe for St. Patrick's Day! Although I would make this any time of year!!

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  11. I'm glad you had a fun spring break!! It's always hard getting back into routine. I wish my hubby ate corned beef because I'd love this dish!

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    1. Oh darn - you should try it with bacon!

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  12. This is so fun! It's almost like a reuben, DECONSTRUCTED. Which just makes it even more awesome, in my opinion. I love panzanellas!

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