Having successfully made corned beef at home, I started thinking of the many ways to serve it. Not that it wouldn’t have gotten consumed completely just by slicing and piling between slices of bread. But, you know, I wanted to get more creative than that.
It is very usual to add ham or bacon to vegetable salad. Because salad vegetables are bland, richly flavored components are added. Like tangy salad dressing and salty meat. I wondered if, instead of bacon or ham, homemade corned beef would fare well as a salad ingredient. So, I cut the corned beef into small cubes, tossed them with salad vegetables and herbed croutons, drizzled in a dressing that would complement the saltiness of the meat and… it was delicious. And I don’t even like vegetable salad. Imagine that.
As a side note, I seem to keep repeating that word — delicious — but what other word is there without unnecessarily dramatic? So, there, the corned beef and vegetables salad with the special dressing was delicious.
And what was the special dressing?
Mango dressing made with bottled mango syrup, lime juice (from home grown limes), mustard (homemade as well) olive oil, salt, pepper and a bit of ginger.
- ½ c. of cubed corned beef (homemade or store bought but definitely not the canned variety)
- 2 to 3 c. of salad vegetables (I used lettuce, bell peppers, cucumber and tomatoes), cut according to desired size and shape
- ½ c. of herbed croutons
- For the salad dressing:
- 2 tbsps. of mango syrup (you can also dilute jam in hot water of you don’t have mango syrup)
- juice of half of a lime
- 1 tbsp. of plain yellow mustard
- a generous pinch of ginger powder (or use grated fresh ginger)
- 4 to 6 tbsps. of extra virgin olive oil
- salt and pepper, to taste
- In a salad bowl, toss together all the salad ingredients.
- In a small bowl, mix together all the salad dressing ingredients.
- Drizzle the dressing over the salad, toss and serve.
- (Note to self: Remember to drizzle the dressing over the salad before taking photos of the salad.)