Pastrami Chopped Salad

By Marge Perry & David Bonom
All the great flavor of a pastrami sandwich, deconstructed into a salad –fuggetaboutit!
  • Course: Salad


  • Avocado
  • chopped red onion
  • cucumber
  • Dijon Mustard
  • ground black pepper
  • Honey
  • large head romaine lettuce
  • Large Red Bell Pepper
  • olive oil
  • Red Wine Vinegar
  • ribs celery
  • rye bread
  • Salt
  • thinly sliced pastrami


  1. Preheat the oven to 425°F.
  2. Place the rye bread into a bowl and toss with 1 tablespoon of the oil. Arrange in a single layer on a large baking sheet and bake until lightly browned and crisp, 7-8 minutes. Remove from the oven and let cool.
  3. Combine the rye bread, cucumber, bell pepper, celery, avocado, romaine, onion and pastrami in a large bowl
  4. Combine the vinegar, mustard, honey, salt and pepper in a separate bowl. Slowly whisk in the remaining 4 tablespoons oil. Pour the mixture over the salad and toss well to coat. Serve immediately.