Leftovers are put to good use in this Corned Beef and Rye Panzanella! Day old rye bread is toasted and tossed with radicchio, roasted brussles sprouts, onion, leftover corned beef and tossed in a zippy horseradish dijon vinaigrette!
2tablespoonsdijon mustardI used country style dijon
1/4teaspoonblack pepperfreshly ground
2tablespoonsred wine vinegar
FOR THE PANZANELLA
1small headradicchiocored and chopped
6 to 8cupsrye breadhomemade or store-bought, cubed
1poundbrussels sproutstrimmed and halved
8ouncescorned beefleftovers and chopped
FOR THE HORSERADISH DIJON VINAIGRETTE:
In a glass jar or container with a tight fitting lid, measure and add: the minced shallot, dijon mustard (I used country style dijon), honey, kosher salt, freshly ground black pepper, red wine vinegar, prepared horseradish and olive oil.
Secure the lid and shake well and make sure the honey is dissolved.
FOR THE PANZANELLA:
Fill a large bowl with ice cubes and water. Plunge the diced radicchio in the ice water and pop the whole bowl it into your fridge for a few hours. Periodically, swish the radicchio during that time.
Once done soaking, drain and spin out any excess water by using a salad spinner.
Toss about 8 cups of cubed rye bread onto a rimmed metal baking sheet that’s been sprayed with olive oil. Spray the tops of the rye with move olive oil and bake on the middle rack of your preheated 400° oven for about 8 to 10 minutes or until toasted and golden in spots.
Remove and add to a large mixing bowl.
Meanwhile, add the (trimmed and halved) Brussels sprouts with the chopped yellow onion to a rimmed metal baking sheet that’s also been spray with olive oil. Spray the tops of the onions and Brussels sprouts with olive oil and roast for 20 minutes or until crispy and golden in spots.
To the bowl with the toasted rye, add the diced corned beef, crispy roasted Brussels sprouts and onions. Add a desired amount of soaked and spun-dry radicchio and toss to combine.
Drizzle with a desired amount of dressing. I use it all but that depends on how you like your panzanella.
Toss well to combine. Taste and season wth salt and pepper, if desired.
Lastly, sprinkle with snipped fresh chives and minced parsley for a pop of deep leafy green and herbaceous flavor.