There’s a recipe to go with the gnocchi coming up, but in the meantime here’s something for your leftover corned beef - or maybe the corned beef you should be making! Note: this is almost twice as much dressing as you need, so feel free to adjust the quantities down - I always make extra, counting on having it more than once in a week!
Corned Beef Salad with Thousand Island Dressing
1/2 lb corned beef, sliced into half-inch strips
Half a head green leaf lettuce
Half a head Romaine lettuce
green ends of one bunch scallions, chopped
Half a loaf Irish Soda Bread, cut into half-inch pieces
2 tbs vegetable oil
1/2 tsp freshly ground pepper
1/2 tsp kosher salt
1 c mayo
1/4 c ketchup
2 tbs pickle relish
2 hard boiled eggs, diced
white ends of one bunch scallions, sliced
3 dashes Worcestershire sauce
1) Toss the bread pieces in the vegetable oil and pop them in the oven for 15 minutes (sometimes 2, depending on how fresh the loaf is).
2) While the croutons croûte, mix the dressing ingredients together until blended. If you’re the sort that can’t do this gently, hold off on adding the eggs until the end!
3) Chop the lettuces and divide between four plates. Add the strips of corned beef, toss on the croutons and add the dressing.