Blt Panzanella Recipes

Steps:

• Heat the oven to 200C/180C fan/gas 4. Put the bacon in a shallow baking tray in a single layer and bake for 15 mins, turning halfway through until just starting to crisp up. Add the bread pieces and 1 tbsp of the olive oil, season with black pepper and toss everything together. Bake for 10 mins more until the bread is lightly toasted and the bacon crisp, tossing again halfway through. Leave to cool, then chop the bacon into rough pieces.
• Tip the tomatoes in a colander set in the sink, sprinkle over 1 tsp sea salt and leave for 15 mins.
• Whisk the mayonnaise, vinegar, shallot, capers, lemon zest and juice, honey and basil together in a small bowl and lightly season. Pour half the dressing into a large bowl and whisk in the remaining oil and 1 tbsp water. Tip in the rocket, drained tomatoes, bacon and croutons and toss to combine.
• Pile the panzanella onto a large serving platter and scatter over the extra basil leaves. Serve with the remaining dressing on the side.

Steps:

• Toss bread cubes in 2-4 Tbsp of the bacon drippings. Prepare remaining Salad ingredients, set aside.
• Chiffonade basil and mint and set aside for garnish.(You can also make more basil /mint chiffonade to add while tossing the salad if desired)
• Sear the halved grape tomatoes in 2 tablespoons of drippings, cut side down, until caramelized about 5 minutes, set aside. (You can substitute regular vegetable or olive oil for the drippings for this step if you prefer)
• Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified
• Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well. (Add extra basil/mint here if you like)
• Garnish with mint and basil and serve.

Steps:

• Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
• Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
• Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
• Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
• In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.