TBL Panzanella

June 15, 2008 at 12:38 pm · Filed under Salad, Vegetable

Read my review of this recipe.

Ingredients:

Salad:

  • 2 cups bread (2 large slices), cut into 1-inch cubes and dried overnight
  • 4 slices bacon, chopped
  • 1 pint grape tomatoes, halved
  • 4 cups chopped romaine lettuce
  • 2 tablespoons chiffonade basil

Vinaigrette:

  • 1/4 cup red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Directions:

Heat a skillet over medium high heat. Add the bacon and fry until almost crisp, about 5 minutes. Add the chopped bread to the skillet and toss until the bacon drippings are absorbed, about 30 second. Transfer to a plate. Return the skillet to the heat and add half of the grapes tomatoes. Moving constantly, cook for 1 to 2 minutes, just until seared. Remove from the pan and set aside.

Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.

Combine all tomatoes and lettuce and dress with vinaigrette, toss well. Add the bread and bacon, garnish with basil and serve.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.

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