Bacon Panzanella Salad with Tarragon Bacon Vinaigrette
This fresh and colorful summer salad combines lettuce, cucumbers and heirloom tomatoes with salty bits of bacon.
Makes: 3-4 servings
Prep Time: 25 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Prep Time: 25 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Ingredients
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 heirloom tomato, cut into wedges
- 1 English cucumber, seeded and chopped
- 2 ounces bacon, cooked and roughly chopped
- 1 cup bacon croutons
Instructions
- To make dressing, combine shallots, tarragon, vinegar, mustard, salt, pepper and bacon in a medium bowl, and mix well.
- 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.
- To make salad, arrange lettuce on a large platter. Arrange wedges of tomato, 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.
Find More Recipes
www.FarmFlavor.com
