Panzanella (Alton Brown Recipe) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this online and have not really seen a recipe exactly like it. I think the bacon and mint will make a great salad. Ingredients:
4 cups french bread, cut into 1-inch cubes and dried overnight |
6 slices bacon, cooked, chopped, drippings reserved |
2 cups grape tomatoes, halved |
2 tablespoons oil, for searing |
2 cups yellow pear tomatoes, halved or 2 cups heirloom tomatoes, chopped |
2 cups romaine lettuce, chopped |
1/4 cup red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1 tablespoon mint, chiffonade |
1 tablespoon basil, chiffonade |
Directions:
1. Toss bread cubes in the bacon drippings.
2. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
3. Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
4. Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
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