Bacon, Lettuce & Tomato Panzanella

Spin a classic BLT into a big salad, ideal for summer nights. This version adds creamy avocado and heirloom tomatoes to dial up peak-season freshness.

What You Get

Baguette 

Bacon ends 

Frisée or little gem lettuce 

Heirloom tomato(es) 

Avocado 

Roasted scallion vinaigrette 

What You’ll Need

Salt and freshly ground pepper

Makes 3 servings

15 minutes active time

25 minutes total time

Step 1

Tear or cut the baguette into bite-size croutons (you should have about 4 cups). 

Step 2

Warm a large sauté pan over medium-low heat. Add the bacon and fry until golden brown, turning once, about 3 minutes per side. Transfer the bacon to a plate lined with paper towels. Reserve the bacon fat and return the pan to the heat. Add the baguette, season with a pinch of salt and a few grinds pepper, and toast, stirring occasionally, until golden, 4 to 5 minutes. Transfer to a large bowl and let cool slightly. 

Step 3

Trim the frisée, wash and pat dry, and tear into bite-size pieces. Core and cut the heirloom tomato(es) 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 some 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.

Contains: wheat.