BLT Panzanella by Alton Brown
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|4 c||french bread cut into 1-inch cubes and dried overnight|
|6 slice||bacon, cooked, chopped, drippings reserved|
|2 c||halved grape tomatoes|
|2 Tbsp||bacon drippings, for searing|
|2 c||halved yellow pear tomatoes or roughly chopped heirloom tomatoes|
|2 c||chopped romaine lettuce|
|1/4 c||red wine vinegar|
|1/4 tsp||each salt and pepper|
|3 Tbsp||olive oil|
|1 Tbsp||chiffonade mint|
|1 Tbsp||chiffonade basil|
Wichita, KS (pop. 382 368)
Member Since Mar 2010
The taste of fresh tomatoes and the bacon in this Panzanella makes all the difference. It is Yummy in the Summer, and not too shabby anytime you can get fresh tomatoes.
Toss bread cubes in 2-4 Tbsp of the bacon drippings. Prepare remaining Salad ingredients, set aside.
Chiffonade basil and mint and set aside for garnish.(You can also make more basil /mint chiffonade to add while tossing the salad if desired)
Sear the halved grape tomatoes in 2 tablespoons of drippings, cut side down, until caramelized about 5 minutes, set aside. (You can substitute regular vegetable or olive oil for the drippings for this step
if you prefer)
if you prefer)
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well. (Add extra basil/mint here if you like)
Garnish with mint and basil and serve.