TBL Panzanella (Alton Brown) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 cups french bread cut into 1-inch cubes and dried overnight |
6 slices bacon, cooked, chopped, drippings reserved |
2 cups halved grape tomatoes |
2 tablespoons oil, for searing |
2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes |
2 cups chopped romaine lettuce |
1/4 cup red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1 tablespoon chiffonade mint |
1 tablespoon chiffonade basil |
Directions:
1. 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.
2. Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
3. Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
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