YIELD: 4 quart-sized salads
- 2 c all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp caraway seeds
- 2 tbsp butter
- 1/2 c raisins or dried currants
- 1 egg white, lightly beaten
- 3/4 c + 2 tbsp buttermilk
- 1 tbsp dijon mustard
- 1 small clove garlic
- 1 small shallot
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 c red wine vinegar
- 1 tbsp white wine vinegar
- 1/4 c extra-virgin olive oil
- 1/4 c flax oil (or more extra-virgin olive oil)
- 2 tbsp minced fresh parsley
- 2 tbsp minced fresh chives
- 2-4 oz corned beef, diced or shredded
- 1 lb yukon gold potatoes, cubed and steamed until tender
- 1 c frozen green peas, thawed and drained
- 1/2 red onion, sliced
- 1 large carrot, grated or julienned
- 1/2 small head green cabbage, shredded
- 1 small bunch kale, stemmed and shredded
- Make the mini soda breads: preheat the oven to 425 degrees Fahrenheit. Whisk together the flour sugar, salt, baking soda, and caraway seeds. Cut in the butter using a fork or pastry blender, then stir in the raisins/currants. Stir in the egg and buttermilk just until blended. Place 1/4-cup sized scoops of dough on a parchment-lined baking sheet, and bake for about 20 minutes, or until the mini breads begin to brown. Transfer to a wire rack to cool.
- Make the herb vinaigrette: combine the mustard, garlic, shallot, sugar, salt, pepper, vinegars, and oils in a pint-sized mason jar. Puree and emulsify the dressing using a handheld stick blender. (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.) Stir in the minced fresh herbs.
- Pack the salads: add 2 tbsp vinaigrette to each of 4 tall quart-sized containers. (Reserve the remaining dressing for another use.) Layer the corned beef, potatoes, peas, onion, carrot, cabbage, and kale in the jars. Pack 1 mini soda bread for each salad. (Enjoy the remaining soda breads for breakfast or share with others!) Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl. Break the soda bread into small chunks and add to your salad, or enjoy your soda bread on the side.
TIME-SAVING TIPS: Substitute store-bought soda bread for the homemade soda bread, or omit. Substitute your favorite prepared red-wine vinaigrette for the homemade herb vinaigrette. Substitute bagged cabbage/carrot coleslaw mix for the shredded cabbage and carrot. Substitute 5 oz baby kale for the stemmed, shredded kale.
SPECIAL DIET SWAPS: For a vegetarian salad, substitute smoked almonds or diced smoked tofu for the corned beef. For vegan soda bread, substitute your favorite non-hydrogenated margarine for the butter, plant milk + 1 tsp vinegar for the buttermilk, and commercial egg replacer for the egg white. For a gluten-free salad, omit the soda bread, or use your favorite gluten-free flour blend. This salad is nut-free as-is.
Food styling, photography, and infographics by Robert Campbell.