Corned Beef & Radicchio Panzanella

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




Horseradish Dijon Vinaigrette:


  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!


Recipe inspired by Simply Scratch