Blt Panzanella By Alton Brown Recipes

PANZANELLA (ALTON BROWN RECIPE)

Panzanella (Alton Brown Recipe) image

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.

Provided by Chef Jean

Categories Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

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
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

Steps:

Toss bread cubes in the bacon drippings.
Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
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, garnish with mint and basil and serve.

Nutrition Facts : Calories 893, Fat 26.9, SaturatedFat 5.3, Cholesterol 8.2, Sodium 1434.3, Carbohydrate 134.3, Fiber 7.5, Sugar 8.1, Protein 29.8

BLT PANZANELLA BY ALTON BROWN

BLT Panzanella by Alton Brown image

The taste of fresh tomatoes and the bacon in this Panzanella makes all the difference. It is Yummy in the Summer, and not too shabby anytime you can get fresh tomatoes.

Provided by Pam Ellingson @wmnofoz

Categories Breads

Number Of Ingredients 12

Ingredients

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.

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