Russian Roast Beef Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 683
- Total Fat
- 43 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 92 milligrams
- Sodium
- 1,063 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 5 grams
- Protein
- 38 grams
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
6 slices marble rye bread, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup ketchup
1/2 cup mayonnaise
1/4 cup finely chopped sweet gherkins and 2 tablespoons juice from the jar, plus 12 whole gherkins
1 small head Boston lettuce, torn into bite-size pieces
1 small head iceberg lettuce, torn into bite-size pieces
1 bunch scallions, sliced
1/2 English cucumber, cut into 1/2-inch pieces
3/4 pound deli-sliced roast beef, cut into strips
1/4 pound deli-sliced jarlsberg cheese, cut into strips
1 cup shredded red cabbage
Directions
- Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes.
- Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired.
- Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/4 cup dressing. Serve with more dressing on the side.