Russian Roast Beef Salad

By khojnicki

Ingredients

• 6 slices marble rye bread, cur into 1/2" pieces
• 2 tbsp EVOO
• Kosher salt and freshly ground pepper
• 1/2 c ketchup
• 1/2 c mayonnaise
• 1/2 c finely chopped sweet gherkins and 2 tbsp juice from the jar, plus 12 whole gherkins
• 1 small head of Boston lettuce, torn into bite size pieces
• 1 small head of iceberg lettuce, torn into bite size pieces
• 1 bunch scallions, sliced
• 1/2 English cucumber, cut into 1/2" pieces
• 3/4 lb deli sliced roast beef, cut into strips
• 1/4 lb deli sliced jarlsberg cheese, cut into strips
• 1 c shredded red cabbage

Preparation

Step 1

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, 8-10 mins.

Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1-2 tbsp water to thin slightly, if desired.

Divide the lettuces among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/2 c dressing. Serve with more dressing on the side.