Substantial, earthy and comforting in so many ways, this sandwich and root vegetable salad get a touch of tang from the sauerkraut and mustard that make this Irish-inspired meal complete. Serves 4.
Ingredients
Corned Beef on Soda Bread
8 slices fresh Irish Soda Bread (or 4 rolls sliced in half)
1/4 c stone-ground mustard
1 yellow onion, sliced
1 c sauerkraut, drained
1 1/2 lb corned beef brisket, sliced thin and warmed
1 T butter
Warm Roasted Vegetable Salad
1/2 lb bacon, diced
1 yellow onion, diced
1 ea parsnip, carrot, turnip and rutabaga, Russet potatoes, peeled and chopped/diced diced large (3/4”)
1 bunch upland cress (or watercress), bottom 1/4 removed
pinch of salt and pepper
Mustard Vinaigrette
3/4 c extra virgin olive oil
1/4 c red wine vinegar
2 cloves garlic, minced
3 T stone-ground mustard
1 bunch chives, chopped
pinch of salt and pepper
Steps
Corned Beef on Soda Bread
Heat butter in a skillet with onions over med heat; cook until golden. Layer brisket, sauerkraut and onions atop bread, topping with mustard and another slice of bread.
Warm Roasted Vegetable Salad
Preheat oven to 350 degrees. Cook bacon until rendered over med heat. Add onion and continue cooking until onion is golden and bacon is crisp. Drain and set aside. Toss root vegetables with olive oil and a pinch of salt and pepper. On a baking sheet, bake until softened (approx. 30-40 min). Toss with bacon, onions and cress. Dress to coat with Mustard Vinaigrette, recipe follows.
Mustard Vinaigrette
Combine all ingredients except oil. Slowly whisk in oil pouring in a steady stream until thick and emulsified.
