Ingredients
3 c. 1/4-inch cubes rye bread
1 1/2 tbsp. Cooking oil
3/4 tsp. salt
1/2 tsp. fresh-ground black pepper
1/2 c. mayonnaise
2 tbsp. ketchup
Dash Worcestershire sauce
1 tbsp. pickle relish
1 hard-cooked egg
3 scallions
1 head green leaf lettuce (about 3/4 pound)
1/2 head iceberg lettuce (about 1 pound)
1/2 lb. sliced corned beef
Preparation
Step 1Heat the oven to 350°F. Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.Step 2In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.Step 3In a large bowl, toss together the lettuces, scallion tops and corned beef. Serve topped with the dressing and the croutons.Step 4Variations:
Instead of the corned beef, add strips of deli pastrami, ham, or turkey. Use romaine instead of iceberg lettuce.Step 5Wine Recommendation: Since the trade embargo was lifted in 1991, South African wines have become readily available here. The country’s unique pinotage, a red grape created by crossing pinot noir and cinsault, has rich red-berry flavors and a hint of earthiness.
