Introducing the saladwich: a pastrami sandwich, in salad form
Totally a thing. A beautiful, fresh-tasting Leon-style deconstructed sandwich of a thing, that’s ideal for summer lunch boxes and/or suppers.
We did not know, until we discovered this genius recipe from Leon: Happy Salads by Jane Baxter & John Vincent, (Conran Octopus £15.99) that a saladwich is a “thing”. Well it IS and it’s a beautiful, fresh-tasting Leon-style deconstructed sandwich of a thing, that’s ideal for summer lunch boxes and/or suppers. Plus, it just happens to be wheat, dairy and gluten free. This pastrami saladwich also, amazingly enough, involves pastrami, which we feel is a somewhat underused ingredient in our British Isles and therefore we salute it. Hail pastrami! Pastrami forever!
Prep time: 15 Mins
Cook time: 2 Mins
A deconstructed, jazzed-up sandwich.
¼ of a Savoy cabbage, shredded
150g (5½oz) celeriac, grated
1 large carrot, grated
100g (3½oz) pastrami, cut into thin strips
4 spring onions, chopped
1 tablespoon chopped fresh chives
2 tablespoons olive oil
2 tablespoons black mustard seeds
2 teaspoons English mustard
1 clove of garlic, crushed
1 tablespoon cider vinegar
Salt and freshly ground black pepper
Place all the salad ingredients in a large bowl and mix well.
Heat the oil in a small frying pan. Add the mustard seeds, and when they start to pop, remove the pan from the heat and add the rest of the dressing ingredients.
Whisk to combine. Season well and toss the dressing with the salad.
Use your leftover cabbage and celeriac to make a slaw with the mustard dressing. You can use salt beef or bresaola if you can’t find pastrami.