This salad is bursting with the crispness of seasonal greens and a delightful surprise – savory pastrami croutons. But before you dive in, let's address a few key ingredients.
For the balsamic reduction, high-quality balsamic vinegar makes all the difference. It intensifies in flavor and sweetness as it reduces, creating a rich and complex dressing for your salad. Skip the generic brands and opt for a good-quality balsamic for the best results.
Next up, the pastrami croutons. Not only are they delicious, but they also add a satisfying crunch without the carbs of traditional croutons.
Ready to create a salad that's both simple and special? Let's get started!
Ingredients
Servings 6
- 1/4 cup + 3 tablespoons olive oil divided
- 1 pound chunk of pastrami cubed
- 1 cup balsamic vinegar
- 6 cups spring lettuce mix or favorite salad greens
- Kosher salt
- Fresh cracked black pepper
Nutritional Facts
Nutrition Facts
Salad with Pastrami Croutons
Amount per Serving
Calories
259
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
36
mg
12
%
Sodium
781
mg
34
%
Potassium
322
mg
9
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
16
g
32
%
Vitamin A
361
IU
7
%
Vitamin C
28
mg
34
%
Calcium
31
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- 1 Heat ¼ cup of oil in a large sauté pan over medium-high heat. Using tongs and working in batches, fry the pastrami in a single layer until crisp and deep dark red, almost blackened, about 7 to 9 minutes. Drain on paper towels, and let cool slightly.
- 2 Pour balsamic vinegar into a skillet that has preheated for a couple of minutes over medium-high heat.
- 3 Bring the vinegar to a boil, then reduce the heat to medium and allow it to simmer, thicken and reduce. Stir or whisk the vinegar occasionally as it simmers to prevent burning.
- 4 Remove the pan from the heat when the vinegar has reduced to about 1/3 of a cup and is syrupy. Allow the vinegar to sit a few minutes more; it will continue to thicken.
- 5 Toss the greens with the remaining 3 tablespoons of olive oil in a large salad bowl. Crumble the pastrami into bits by hand or chop with a knife. Top the salad with the pastrami-fry. Drizzle with balsamic reduction and salt and pepper to taste. Serve any extra pastrami-fry in a dish on the side so people can add more if desired.
