This salad is a light but still festive way to serve corned beef on St. Patrick's Day--or to use up leftovers the next day.
Preheat oven to 375°. Toss together bread, butter, 1/2 tsp. salt, 1/8 tsp. pepper, and the caraway seeds. Spread on a rimmed baking sheet and bake until lightly toasted, 12 to 14 minutes.
Whisk together oil, vinegar, mustards, shallot, honey, and remaining 1/4 tsp. salt and 1/8 tsp. pepper in a large bowl. Add lettuces; toss gently to coat.
Spread dressed lettuces on a large platter. Top with rye croutons and torn corned beef.
Wine pairing: Benessere Vineyards 2014 Estate Sangiovese (St. Helena; $32)
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