Spring Lettuce with Pastrami Croutons & Balsamic Reduction

Salad with Pastrami Croutons

March 22nd 2014By Jamie Geller

This salad recipe is simple and springy, but you have to follow a few rules. Balsamic vinegar will sweeten when reduced and it will also intensify in flavor, so you want good-quality balsamic — not generic or cheap brands — for your balsamic reduction. Avoid using uncoated copper or aluminum pans which can alter the flavor of the vinegar. Remember that vinegar can thicken quickly, but you can always add water to bring it back to desired consistency.