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Corned Beef & Radicchio Panzanella

Corned Beef & Radicchio Panzanella

St. Patrick’s Day is the perfect excuse to make our favorite Irish classic corned beef! Normally for our celebrations we would make Corned Beef and Cabbage or Corned Beef Hash however, I think this may be our new favorite St. Patty’s Day dish!
We found this Corned Beef & Radicchio Panzanella recipe from the blog Simply Scratched and let us just say that you will want to try it out! Not only does this salad have radicchio (our favorite) but is so filling, full of flavor and pairs perfectly with a chilled Guinness. Make this for your upcoming St. Patty’s Day feast and enjoy!

Place Radicchio and bread to a large bowl.
Add the roasted Brussel sprouts to the mixture.
Add cubed corned beef ( can be prepared the day of or before)
Drizzle dressing and add parsley and chives.
Toss and serve!
Pairs perfectly with a chilled Guinness!


Corned Beef & Radicchio Panzanella

This is the perfect salad to make with your leftover St. Patrick’s Day corned beef! 




  • 1/2 head of Radicchio
  •  8 cups of cubed franchise bread (artisan bread like ciabatta)
  • 1lb of Brussel sprouts
  • 1/2 yellow onion
  • 6 to 7 ounces leftover corned beef, diced
  • parsley & chives (to taste & garnish) 
  • olive oil

Horseradish Dijon Vinaigrette:

  • 2 tbs Dijon mustard
  • 2 tsp Horseradish
  • 2 tbs Red wine vinegar
  • 1/4 shallot, minced 
  • 2 tbs honey
  • 1/4 cup olive oil
  • black pepper to taste 


  1. Pre Heat oven to 400 degrees.
  2. Lightly coat cubed bread with olive oil on a baking sheet and bake for 8 to 10 minutes or until lightly golden. 
  3.  Roughly chop yellow onion and slice the Brussel sprouts in half. Add to a baking sheet and toss with olive oil and roast in oven for 20 minutes.
  4.  In a large bowl, toss toasted bread, chopped radicchio, corned beef, roasted Brussel sprouts and onions.
  5. For dressing, whisk all ingredients: Dijon mustard, red wine vinegar, horseradish, shallot, honey, olive oil, salt and pepper to taste. 
  6.  Drizzle dressing and add snipped chives and minced parsley.
  7. Toss and serve. Enjoy!