Blt Panzanella

Name: Blt Panzanella
Ingredients: For the Salad; 1/2 large loaf ciabatta bread, cubed; 3 small to medium sized tomatoes, largely diced; 3 ounces slab bacon, cut into cubes; 3 handfuls arugula, roughly chopped; Creamy Lemon Dressing; 1/2 lemon, juiced; zest of 1/4 lemon; 1 teaspoon Dijon mustard; 1 teaspoon leftover bacon drippings; 3 tablespoons extra virgin olive oil; 2 teaspoons mayonnaise; Salt and fresh cracked pepper, to taste

13 ingredients

8 steps

Ingredients

For the Salad
1/2 large loaf ciabatta bread, cubed
3 small to medium sized tomatoes, largely diced
3 ounces slab bacon, cut into cubes
3 handfuls arugula, roughly chopped
Creamy Lemon Dressing
1/2 lemon, juiced
zest of 1/4 lemon
1 teaspoon Dijon mustard
1 teaspoon leftover bacon drippings
3 tablespoons extra virgin olive oil
2 teaspoons mayonnaise
Salt and fresh cracked pepper, to taste

Directions

1

Preheat oven to 350.
2

In a single layer on a cookie sheet, place cubed bread. Toast in oven until golden and dried through completely.
3

In a medium sized saute pan, cook bacon until slightly crispy and nicely browned. Remove to paper towels, reserve 1 tsp drippings.
4

Combine the dijon, lemon juice, zest, salt and pepper to taste.
5

Whisk together bacon drippings and olive oil, then add in a slow stream to Dijon mixture.
6

Once dressing is emulsified, whisk in mayonnaise until fully incorporated and slightly creamy.
7

Toss tomatoes, bacon, bread, salt and fresh cracked black pepper with dressing.
8

Just before serving, toss in arugula. Check for seasoning, serve.