Corned-Beef Salad with Thousand Island Dressing and Rye Croutons

Ingredients

• 3 cups 1/4-inch cubes rye bread
• ½ head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
• 1 ½ tablespoons cooking oil
• ¾ teaspoon salt
• 1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
• ½ teaspoon fresh-ground black pepper
• ½ cup mayonnaise
• + 6 more ingredients
• • 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
  • ½ pound sliced corned beef, cut into 1/2-inch-wide strips

1. Heat the oven to 350°. 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, Wo...

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