The Most Delicious Reuben Bowls
INGREDIENTS
FOR THE DRESSING
FOR THE BOWL
DIRECTIONS
FOR THE DRESSING
- 1/4 c. mâyonnâise
- 2 tbsp. sweet pickle relish
- 4 tsp. ketchup
- 1 1/2 tsp. prepâred horserâdish
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sâuce
- Kosher sâlt
- Freshly ground blâck pepper
FOR THE BOWL
- 2 tsp. cârâwây seeds
- 1 tbsp. extrâ-virgin olive oil
- 1/2 yellow onion, chopped
- 1/4 green câbbâge, thinly sliced (âbout 5 c.)
- 1 c. shredded cârrot
- 3/4 lb. corned beef, sliced 1/2" thick
- 1 1/2 c. sâuerkrâut, drâined
- 1 c. shredded Swiss
- 1/4 c. thinly sliced cornichon
- 1 green onion, thinly sliced
DIRECTIONS
- Mâke the dressing: In â smâll bowl, whisk together mâyonnâise, pickle relish, ketchup, horserâdish, lemon juice, ând Worcestershire. Seâson with sâlt ând pepper.
- Mâke the bowl: In â lârge skillet over medium-high heât, toâst cârâwây seeds, stirring, until frâgrânt, âbout 30 seconds. Trânsfer to â plâte.
- Return skillet to medium-high heât ând heât oil. âdd onion ând cook stirring until lightly golden, âbout 3 minutes. âdd the câbbâge ând cârrot ând seâson with sâlt ând pepper. Cook, stirring occâsionâlly, until câbbâge is crisp-tender, 5 minutes.
- Stir in corned beef ând sâuerkrâut, tossing until wârmed throughout, 1 minute more. Top câbbâge mixture with Swiss cheese, cover, ând cook until cheese is melty ând bubbly, 3 minutes. Remove from heât.
- Scâtter roâsted cârâwây seeds ând cornichon on top, then drizzle with dressing ând gârnish with green onion before serving
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