Panzanella (Alton Brown Recipe)

Submitted by Chef Jean

"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. Posted for ZWT."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4-6

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

• Vinaigrette

• 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.