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 ⓘ
Instructions
- Preheat oven to 350.
- In a single layer on a cookie sheet, place cubed bread. Toast in oven until golden and dried through completely.
- In a medium sized saute pan, cook bacon until slightly crispy and nicely browned. Remove to paper towels, reserve 1 tsp drippings.
- Combine the dijon, lemon juice, zest, salt and pepper to taste.
- Whisk together bacon drippings and olive oil, then add in a slow stream to Dijon mixture.
- Once dressing is emulsified, whisk in mayonnaise until fully incorporated and slightly creamy.
- Toss tomatoes, bacon, bread, salt and fresh cracked black pepper with dressing.
- Just before serving, toss in arugula. Check for seasoning, serve.
Nutrition & Diet Analysis (per serving)
728
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).