3 slices of rye bread cut into 3/4-inch pieces
5 tablespoons of olive oil divided
1 cucumber peeled, seeded and chopped
1 large red bell pepper chopped
2 ribs celery chopped
1 avocado peeled,pitted and cut into 1/2-inch pieces
1 large head romaine lettuce chopped, about 6 cups
1/2 cup of chopped red onion
8 ounces of thinly sliced pastrami cut into 1/2-inch pieces
1 1/2 tablespoons of red wine vinegar
1 tablespoon of Dijon mustard
2 teaspoons of honey
3/4 teaspoon of salt
1/4 teaspoon of ground black pepper
- Preheat the oven to 425°F.
- Place the rye bread into a bowl and toss with 1 tablespoon of the oil. Arrange in a single layer on a large baking sheet and bake until lightly browned and crisp, 7-8 minutes. Remove from the oven and let cool.
- Combine the rye bread, cucumber, bell pepper, celery, avocado, romaine, onion and pastrami in a large bowl; toss well. Combine the vinegar, mustard, honey, salt and pepper in a separate bowl. Slowly whisk in the remaining 4 tablespoons oil. Pour the mixture over the salad and toss well to coat. Serve immediately.