Corned Beef and Rye Panzanella at Home

If after St. Patrick’s Day you find yourself with leftover corned beef, I’ve got a recipe for you!

Worth keeping leftover corned beef, so much in fact that I make extra on purpose only so I can find some what to make it new again. Whether used in breakfast hash, stacked in a sandwich, rolled into a Stromboli or, like todays post, tossed with toasted rye croutons and roasted brussles sprouts in a bread salad.

Rarely does leftover corned beef ever disappoint.

To cook this Corned Beef and Rye Panzanela Set out:

• radicchio – You’ll need to prep this in advance to tone down its bitterness (instructions below).
• rye bread – Use from-scratch or store-bought.
• olive oil spray – Or use olive oil.
• kosher salt – Enhances the flavors of the dish.
• brussels sprouts – Trim discarding the tough outer leaves and halve.
• yellow onion – Adds a sweet and subtle onion flavor to the soup.
• leftover corned beef – You’ll need 6 to 7 ounces.
• horseradish dijon vinaigrette – A simple vinaigrette with lots of flavor and zip!
• chives (fresh) – Adds a pop color and mild fresh onion flavor.
• parsley (fresh) – Lends an additional pop of color and fresh herb flavor.

for the dressing:

• shallot – Lends mild and sweet onion flavor.
• dijon – Adds flavor and tang while helping to emulsify the dressing.
• honey – Gives the dressing a touch of sweetness.
• prepared horseradish – Adds flavor and zip.
• black pepper – For distinct bite and flavor.
• red wine vinegar – For a touch of tangy acidity.
• olive oil – Adds richness and flavor.

Prep the Radicchio:

Radicchio is pretty bitter if eaten raw. There’s a few ways to get around that and either of them would work in this method. To significantly reduct the bitterness of radicchio you can either cut it into wedges and grill or roast in a hot oven. Or soak in ice water for about 2 hours.

I went the soaking in ice water method, but am thinking next year I would either grill or roast.

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. If you’re unsure about using radicchio, you could sub in arugula in its place.

Make The Horseradish Dijon Vinaigrette:

In a glass jar or container with a tight fitting lid, measure and add: 1tablespoon minced shallot, 2 tablespoons dijon mustard (I used country style dijon), 2 tablespoons honey, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons red wine vinegar, 2 teaspoons prepared horseradish and 1/4 cup olive oil.

Secure the lid and shake well and make sure the honey is dissolved.

Make The toasted rye croutons:

Preheat your oven to 400℉ (or 200℃).

Mean while 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 oven for about 8 to 10 minutes or until toasted and golden in spots.

Remove and add to a large mixing bowl.

Roast The Brussels sprouts and Onions:

Meanwhile, add 1 pound of (trimmed and halved) Brussels sprouts with 1 small 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 some of the 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.

Lastly, sprinkle with snipped fresh chives and minced parsley for a pop of deep leafy green and herbaceous flavor.

A crunchy and well-seasoned salad that will turns leftovers in to a fine-looking masterpiece.

Enjoy! And if you give this Corned Beef and Rye Panzanella recipe a try, let me know! Snap a photo and tag me on twitter or instagram!