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Spin a classic BLT into a big salad, ideal for summer nights. This version dials up the freshness with creamy avocado, and The Baconer's uncured ground fries up into crunchy, bacon-y bits.
Makes 3 servings
15 minutes active time
25 minutes total time
What You Get
Frisée or little gem lettuce
Roasted scallion vinaigrette
What You'll Need
Salt and freshly ground pepper
Tear or cut one of the baguettes into bite-size pieces, saving the other for another use (you should have about 4 cups).
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.
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.
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.
Pile the panzanella on a platter or in individual bowls, grind generously with pepper, and serve.