Bacon, Lettuce & Tomato Panzanella

What You Get

Baguette

Frisée or little gem lettuce

Tomatoes

Avocado

Roasted scallion vinaigrette

Bacon ends

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Tear or cut one of the baguettes into bite-size pieces, saving the other for another use (you should have about 4 cups).

Step 2

Warm a large sauté pan over medium-low heat. Chop the bacon and add to the pan. Fry until golden brown and crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, reserving the fat in the pan. Return the pan to the heat with 1 tablespoon olive oil. Add the baguette cubes, season with a pinch of salt and a few grinds pepper, and toast, stirring occasionally, until golden, 5-6 minutes. Transfer to a large bowl and let cool slightly.

Step 3

Trim the frisée and tear into bite-size pieces (you should use about half of the frisée or 4 cups. Core and cut the tomatoes into bite-size wedges. Peel, pit, and dice the avocado.

Step 4

Add the frisée, tomatoes, and bacon to the bowl with the baguette. Drizzle with ⅓ cup of the roasted scallion vinaigrette, season with salt and pepper, and toss to coat. Let rest for a few minutes, so the bread soaks up some of the juices. Fold in the avocado last.

Step 5

Pile the panzanella on a platter or in individual bowls, grind generously with pepper, and serve.