BLT Panzanella Salad Recipe From Food52

Name: BLT Panzanella Salad Recipe From Food52
Cook time: 20 min
Total time: 20 min
Ingredients: ½ large loaf ciabatta bread, cubed; 3 ounces slab bacon, cut into cubes; 3 small to medium tomatoes, cut into large pieces; 3 handfuls arugula, roughly chopped; 1 teaspoon Dijon mustard; Juice of ½ lemon; Zest of ¼ lemon; Salt and fresh-cracked pepper; 1 teaspoon leftover bacon drippings; 3 tablespoons extra-virgin olive oil; 2 teaspoons mayonnaise

By Tasting Table Staff/Sept. 15, 2009 3:43 pm EST

Recipe adapted from Food52.com

BLT Panzanella

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BLT Panzanella, adapted from Food52.com

Prep Time

minutes

Cook Time

minutes

Servings

servings

Total time: 20 minutes

Ingredients

For the salad
½ large loaf ciabatta bread, cubed
3 ounces slab bacon, cut into cubes
3 small to medium tomatoes, cut into large pieces
3 handfuls arugula, roughly chopped
For the dressing
1 teaspoon Dijon mustard
Juice of ½ lemon
Zest of ¼ lemon
Salt and fresh-cracked pepper
1 teaspoon leftover bacon drippings
3 tablespoons extra-virgin olive oil
2 teaspoons mayonnaise

Directions

Preheat oven to 350°. Spread the bread on a cookie sheet in a single layer. Toast in the oven until golden and dried through completely.
In a medium skillet, cook the bacon until slightly crispy and nicely browned. Transfer to paper towels and reserve 1 teaspoon of drippings.
In a large bowl, whisk the mustard with the lemon juice and lemon zest and season with salt and pepper.
In a small bowl, whisk the together the bacon drippings and olive oil, then slowly whisk into the Dijon mixture. Once the dressing is emulsiﬁed, whisk in the mayonnaise until fully incorporated and slightly creamy.
Add the tomatoes, bacon and bread, season with salt and pepper and toss to combine with the dressing. Just before serving, add the arugula and toss. Adjust seasoning as necessary and serve.

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