Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 19.65 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
Lighter Russian Dressing
- 1/2 cup Greek-style yoghurt
- 1 French shallot, finely grated
- 2tablespoons sriracha sauce
- 1teaspoons horseradish cream
- 1/2 dark rye mini sourdough loaf, roughly torn
- 1tablespoons Woolworths extra virgin olive oil
- 60grams slices Swiss cheese, roughly torn
- 1 oakleaf lettuce combo, leaves separated, torn
- 6 celery stalks, thinly sliced diagonally, leaves reserved
- 400grams thinly sliced rare roast beef
- 1/2 cup drained sauerkraut
- 4 dill cucumbers, halved lengthways
Description
Roast beef, sauerkraut, cucumber pickles and cheesy sourdough croutons - this tantalising side has everything you love about a Reuben sandwich in a salad.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place bread on tray and drizzle with oil. Toss to coat. Spread bread in a single layer and top with cheese. Bake for 13 minutes or until bread is light golden and crisp. Set aside.
Step 2 of 3
Meanwhile, to make the lighter Russian dressing, combine all the ingredients in a small bowl. Season with pepper.
Step 3 of 3
Arrange lettuce, sliced celery, beef, sauerkraut, cucumber and croutons in bowls. Top with celery leaves and serve with dressing.
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