Corned-Beef Salad With Thousand Island Dressing And Rye Croutons

• 3 cups 1/4-inch cubes rye bread
• 1 1/2 tablespoons cooking oil
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• Dash Worcestershire sauce
• 1 tablespoon pickle relish
• 1 hard-cooked egg, chopped
• 3 scallions, white bulbs and green tops chopped and reserved separately
• 1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
• 1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
• 1/2 pound sliced corned beef, cut into 1/2-inch-wide strips

1. Heat the oven to 350u0b0. Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
2. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
3. In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.
4. Variations:: Instead of the corned beef, add strips of deli pastrami, ham, or turkey.: Use romaine instead of iceberg lettuce.
5. Wine Recommendation: Since the trade embargo was lifted in 1991, South African wines have become readily available here. The country's unique pinotage, a red grape created by crossing pinot noir and cinsault, has rich red-berry flavors and a hint of earthiness.

bread, cooking oil, salt, freshground black pepper, mayonnaise, ketchup, worcestershire sauce, pickle relish, egg, scallions, green leaf, beef

Taken from www.myrecipes.com/recipe/corned-beef-salad-with-thousand-island-dressing-rye-croutons (may not work)