Corned Beef Salad
Photo: Annabelle Breakey
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
Spread dressed lettuces on a large platter. Top with rye croutons and torn corned beef.
Step 4
Wine pairing: Benessere Vineyards 2014 Estate Sangiovese (St. Helena; $32)
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