Reuben-Inspired Salad
We’ve turned this favorite sandwich into a weeknight dinner salad that includes all of the beloved flavors of the classic. In addition to the must-haves of Swiss cheese and warm corned beef, crunchy cabbage replaces sauerkraut and the croutons are seasoned with flavors reminiscent of corned beef spices.
Equipment
- 1 Baking Sheet
- 1 Medium Bowl For croutons
- 1 Small Bowl For dressing
- 1 Large Serving Bowl
- 1 Whisk For dressing
Ingredients
Main
- 3 thick slices good-quality rye bread cut into cubes (about 3 cups cubes)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- Freshly ground black pepper
- 1/4 cup low-fat buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons chili sauce such as Heinz
- 2 tablespoons drained dill pickle relish
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 4 ounces thinly sliced deli corned beef coarsely chopped (about 1-inch pieces)
- 1/4 small head savoy cabbage cored and very thinly sliced (about 4 cups)
- 1 romaine heart chopped
- 1 cup shredded Swiss cheese
Instructions
- For the croutons: Preheat the oven to 375 degrees F.
- Put the bread cubes in a medium bowl, drizzle with the olive oil and toss well to coat evenly. Sprinkle with the celery salt, coriander, garlic powder and several grinds of pepper and toss again.
- Spread on a baking sheet and bake, tossing once halfway through, until crisp and golden, 10 to 15 minutes. Remove to a bowl to cool; reserve the baking sheet and increase the oven temperature to 425 degrees F.
- For the salad: Meanwhile, whisk the buttermilk, mayonnaise, chili sauce, relish, Worcestershire and garlic powder in a small bowl. Season with salt and pepper.
- Spread the corned beef on the reserved baking sheet and bake until just warmed through, about 2 minutes.
- Transfer the warm corned beef to a large serving bowl. Add the cabbage and romaine and drizzle with half of the dressing. Toss well. Add the croutons and Swiss and drizzle with the remaining dressing. Toss again and serve immediately.
Notes
Ensure rye bread is thick-cut for robust croutons that hold their shape and texture. Toast them until truly crisp, as they will soften slightly when added to the dressed salad. For the dressing, adjusting the amount of chili sauce or relish can customize the tang and spice. Use a sharp knife or mandoline for very thinly slicing the cabbage, which improves the texture of the salad. Warm the corned beef only briefly; overheating will make it dry. Dress the salad immediately before serving to prevent the greens and croutons from becoming soggy.