Salad = healthy, right? Right???
BLT Panzanella
Adapted (slightly) from Annie's Eats
Ingredients:
1 Baguette
4 T. Butter
12 oz. Bacon
3 medium Tomatoes
1 head of Romaine Lettuce, rinsed, dried, and chopped (about 3-4 C.)
2 cloves Garlic, finely minced
Juice of 1 Lemon
3 T. Mayonnaise
2 T. Milk
Salt and Pepper, to taste
*Note: Even more so than in most recipes, the amount of bread and bacon and tomatoes and lettuce here is at your discretion. Plus, you know, how big is your baguette? Etc. etc. You just want the ingredients basically even to each other. Unless you really like bacon. I don't judge.
Directions:
Preheat the oven to 450 degrees. Cut the baguette into 1" cubes. Layer a rimmed baking sheet with tin foil and spread the bread in an even layer. Pour melted butter over and toss with salt and pepper to taste. Bake about 6 minutes, tossing once or twice during baking, until the bread cubes are golden brown and somewhat crisp. Set aside to cool.
Meanwhile, heat a large skillet to medium-high and cook the bacon until crisp but not burned. Transfer the bacon to a paper towel-lined plate and let cool.
In a small bowl, combine the garlic, lemon juice, mayo, and milk. Season with salt and pepper to taste. Whisk together and let sit.
In a large salad bowl, combine the toasted tomatoes and lettuce. Crumble the cooked bacon over and add the bread cubes as the top layer. Drizzle the dressing over the top (it'll start soaking into the bread - that's why it's on top). Toss and serve.
4 T. Butter
12 oz. Bacon
3 medium Tomatoes
1 head of Romaine Lettuce, rinsed, dried, and chopped (about 3-4 C.)
2 cloves Garlic, finely minced
Juice of 1 Lemon
3 T. Mayonnaise
2 T. Milk
Salt and Pepper, to taste
*Note: Even more so than in most recipes, the amount of bread and bacon and tomatoes and lettuce here is at your discretion. Plus, you know, how big is your baguette? Etc. etc. You just want the ingredients basically even to each other. Unless you really like bacon. I don't judge.
Directions:
Preheat the oven to 450 degrees. Cut the baguette into 1" cubes. Layer a rimmed baking sheet with tin foil and spread the bread in an even layer. Pour melted butter over and toss with salt and pepper to taste. Bake about 6 minutes, tossing once or twice during baking, until the bread cubes are golden brown and somewhat crisp. Set aside to cool.
Meanwhile, heat a large skillet to medium-high and cook the bacon until crisp but not burned. Transfer the bacon to a paper towel-lined plate and let cool.
In a small bowl, combine the garlic, lemon juice, mayo, and milk. Season with salt and pepper to taste. Whisk together and let sit.
In a large salad bowl, combine the toasted tomatoes and lettuce. Crumble the cooked bacon over and add the bread cubes as the top layer. Drizzle the dressing over the top (it'll start soaking into the bread - that's why it's on top). Toss and serve.
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