BLT PANZANELLA BY ALTON BROWN

BLT Panzanella by Alton Brown image

Provided by Pam Ellingson @wmnofoz

Categories Breads

Number Of Ingredients 12

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4 cup(s) french bread cut into 1-inch cubes and dried overnight
6 slice(s) bacon, cooked, chopped, drippings reserved
2 cup(s) halved grape tomatoes
2 tablespoon(s) bacon drippings, for searing
2 cup(s) halved yellow pear tomatoes or roughly chopped heirloom tomatoes
2 cup(s) chopped romaine lettuce
VINAIGRETTE
1/4 cup(s) red wine vinegar
1/4 teaspoon(s) each salt and pepper
3 tablespoon(s) olive oil
1 tablespoon(s) chiffonade mint
1 tablespoon(s) chiffonade basil

Steps:

Toss bread cubes in 2-4 Tbsp of the bacon drippings. Prepare remaining Salad ingredients, set aside.
Chiffonade basil and mint and set aside for garnish.(You can also make more basil /mint chiffonade to add while tossing the salad if desired)
Sear the halved grape tomatoes in 2 tablespoons of drippings, cut side down, until caramelized about 5 minutes, set aside. (You can substitute regular vegetable or olive oil for the drippings for this step if you prefer)
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well. (Add extra basil/mint here if you like)
Garnish with mint and basil and serve.