Panzanella is one of the best dishes to serve at a dinner party or backyard barbecue because it’s at once incredibly simple and sophisticated. Panzanella literally means bread salad, and is traditionally served with anchovies, tomatoes, and basil. There are endless ways to serve it up, so go ahead and get creative! Read the original post here.
Kelsey Brown writes about healthy hearts, minds and bodies for Small Kitchen College and Happyolks. She’s been “green”-bagging it to her internship with a veggie wrap, kombucha, and stone fruits.
BLT Panzanella from Meredith at What’s For Lunch?
1/2 large loaf ciabatta bread, cubed
3 ounces slab bacon, cut into chunks
1 teaspoon Dijon Mustard
Juice of 1/2 lemon
Zest of 1/4 lemon
Salt and fresh cracked black pepper, to taste
1 teaspoon bacon drippings
3 tablespoons extra virgin olive oil
3 small to medium sized tomatoes, largely diced
3 handfuls arugula or spinach, chopped
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. Toss tomatoes, bacon, bread, salt and fresh cracked black pepper with dressing. Just before serving, toss in arugula.