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Issue 445: Deli Roll Salad

Estee Kafra

A winning combo of delicious deli, flaky pastry, and hearty greens

Thursday, June 21, 2018

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Food preparation and styling by Chanie Nayman, Photography by Lisa Monahan

I can’t say this is my healthiest salad, but once I have the deli and puff pastry out on my table, I feel less guilty serving it when I add some hearty greens to the mix.

INGREDIENTS

Yields 4 main dish servings
or 6-8 salad servings


Ingredients
  • 3 squares of puff pastry dough, sliced
  • into thick strips, not fully defrosted oil, for frying
  • 2 Tbsp everything spice (see note)
  • 1½ heads romaine lettuce, shredded
  • 1 cup cubed corned beef (see tip)
  • 1 cup cubed smoked turkey (see tip)
  • 1 dill or half-sour pickle, diced small
Dressing
  • ½ cup mayonnaise
  • ½ Tbsp dried dill
  • a squeeze of lemon



 
 
PREPARATION

In a frying pan over medium heat, heat oil to lightly coat pan and fry strips of puff pastry dough till brown. Set aside and sprinkle with everything spice. 

Combine mayonnaise, dill, and lemon juice in a small bowl. 

Plate each salad with lettuce, deli, pickles, and puff pastry strips. Drizzle with dressing.

TipAt the deli counter, ask for a large chunk of corned beef and smoked turkey and cube them yourself.

Note If you don’t have everything spice, you can make your own by combining the following: 2 Tbsp poppy seeds, 2 Tbsp sesame seeds, 1 tsp dried minced garlic, and ½ tsp coarse salt.

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