Text 33227, 81 rader
Skriven 2013-02-01 06:18:20 av Dave Drum (1:261/38)
Ärende: Gourmet 1561
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Reuben Salad
 Categories: Salads, Grains, Cheese, Beef, Vegetables
      Yield: 8 servings

      1 c  Rye berries
      1 lg Head green cabbage
      2 tb Salt
    1/2 lb Thick-cut deli pastrami; in
           - 1/4" dice
    1/2 lb Thick-cut Swiss cheese;
           - diced to match pastrami
      6 tb Mayonnaise
      2 tb Pickle relish
      1 tb Ketchup
      3 tb Cider vinegar

  Soak the rye berries in a big bowl of cool water for at
  least 8 and up to 16 hours. Drain the rye berries in a
  fine-mesh sieve or small-holed colander set in the sink.
  Pour the rye berries into a large saucepan, cover with
  water by several inches, and bring to a boil over high
  heat. Reduce the heat to low and simmer until tender,
  about 1 hour 15 minutes. Drain again in that sieve or
  colander, then run under cool water to stop the cooking.
  Drain thoroughly.

  Slice the cabbage head in half. Cut out the thick,
  pyramidal core at the base of each half. Set the halves
  cut side down on the cutting board; make thin slices
  parallel to the core's former point up in the heart of the
  cabbage. Separate the shreds from each other and toss them
  in a large bowl with the salt. Set aside at room
  temperature for 30 minutes.

  Rinse the cabbage to get rid of the excess salt, then
  squeeze it by handfuls to remove any excess water. Dump
  these handfuls into a large serving bowl as you go. Pour
  in the cooked rye berries, diced pastrami, and cheese.
  Toss well.

  Whisk the mayonnaise, pickle relish, and ketchup in a
  small bowl; whisk in the vinegar. Pour this dressing onto
  the salad and toss it up.

  Make ahead: Store, covered, in the fridge for up to 3
  days.

  Save time: Use 2 2/3 cups cooked rye berries and omit
  soaking and cooking the raw grains.

  CHEF IT UP! Run the cut cabbage halves down a mandoline
  with a 1/8-inch blade to make perfectly thin strips. Use
  the safety guard to protect your fingers.

  TESTERS' NOTES:

  -Consider this the classic Reuben sandwich in a bowl-or a
  cross between that sandwich and coleslaw.

  -For the best results, buy the meat and cheese in single,
  thick slabs from the deli counter, then dice them at home,
  rather than trying to work with flimsy, paper-thin slices.

  by Bruce Weinstein and Mark Scarbrough; Grain Mains

  Epicurious | September 2012

  Yield: Serves 8

  MM Format by Dave Drum - 14 October 2012

  Uncle Dirty Dave's Archives

MMMMM

... Doubt is not a pleasant condition - but, certainty is absurd. - Voltaire

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