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Ingredients
1.5 tablespoons cooking oil
0.5 pound corned beef ribs sliced cut into 1/2-inch-wide strips
0.8 pound leaf lettuce green ()
0.5 teaspoon fresh-ground pepper black
1 hard-cooked egg chopped
1 pound iceberg lettuce ()
2 tablespoons catsup
0.5 cup mayonnaise
1 tablespoon relish
3 cups cubes rye bread
0.8 teaspoon salt
3 scallions white green chopped
1 Dash worcestershire sauce
Equipment
bowl
baking sheet
oven
whisk
Directions
Heat the oven to 35
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.
In 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.
In a large bowl, toss together the lettuces, scallion tops, and corned beef.
Serve topped with the dressing and the croutons.
Variations:: Instead of the corned beef, add strips of deli pastrami, ham, or turkey.: Use romaine instead of iceberg lettuce.
Wine 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.
