This fresh and colorful summer salad combines lettuce, cucumbers and heirloom tomatoes with salty bits of bacon.


Tarragon Bacon Vinaigrette

  • 1 tablespoon shallots, finely diced
  • 1 tablespoon tarragon, finely chopped
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ tablespoon bacon, chopped
  • ½ tablespoon rendered bacon fat, warmed
  • 3 tablespoons light olive oil
  • 1-2 tablespoons water

Panzanella Salad

  • 3-4 ounces mixed lettuce kept whole (butter, summer crisp, oakleaf)
  • 1 pint cherry tomatoes (or 1 heirloom tomato, cut into wedges)
  • 1 English cucumber, seeded and chopped
  • 2 ounces bacon, cooked and roughly chopped
  • 1 cup bacon croutons

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  1. To make dressing, combine shallots, tarragon, vinegar, mustard, salt, pepper and bacon in a medium bowl, and mix well.
  2. In a slow, steady stream, whisk warm bacon fat and olive oil into the mixture. Thin with a tablespoon of water at a time until desired consistency is reached.
  3. To make salad, arrange lettuce on a large platter. Arrange tomatoes, slices of cucumber, bacon and croutons on top of the salad. When ready to serve, drizzle tarragon bacon vinaigrette over everything, then serve to individual plates.


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