This is a new way to enjoy corned beef and cabbage —
salad style with an Irish mustard vinaigrette,
made with Lakeshore Irish Mustard and
Kelley’s Gourmet Mustard:
Ingredients:
- 1 pound Corned beef, trimmed of fat, cut into 3 inch lengths across the grain, then shredded or pulled into threads
- 2 cups Yukon potatoes, boiled in the skin, then peeled and cubed
- 1 cup Green beans, sliced, blanched and shocked in ice water
- 1 cup Green cabbage, shredded
- 1 Tbsp Chives, sliced
- ½ cup Irish Mustard Vinaigrette* (below)
- 2 Tbsp Mayonnaise (homemade, if possible)
- 1 cup Rye bread croutons
Directions:
Combine all ingredients except chives in a bowl. Toss and taste for seasoning. Add salt and black pepper if desired. Plate and garnish with chives. — Serves 4 to 6
*Irish Mustard Vinaigrette:
- ½ cup Lakeshore Wholegrain Mustard (with Irish Whisky or Stout Ale)
- 2 Tbsp Kelley’s Gourmet Stone Ground Mustard
- 2 Tbsp Brown sugar
- 1 Tbsp Molasses
- ½ cup Grapeseed or canola oil
- ¼ cup Apple cider vinegar
- ½ tsp Smashed garlic
- ½ tsp Pimente d’Espelette, Aleppo, or other dried chili pepper
Vinaigrette Directions:
Combine all ingredients in a jar and shake well.
