Skillet BLT Panzanella
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Bacon and crunchy croutons make this salad feel more like the sandwich you know and love.
Ingredients
12 oz. thick-cut bacon, cut into 1" pieces
2 c. ciabatta bread, torn into small pieces
kosher salt
Freshly ground black pepper
2 garlic cloves, minced
3 tbsp. balsamic vinegar
5 oz. arugula
1 lb. very ripe tomatoes, mixed varieties and sizes, cut into bite-size pieces
1 small red onion, sliced thinly
1/2 c. chopped parsley
1/4 c. torn basil leaves
Instructions
Heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Transfer bacon using a slotted spoon onto a paper towel-lined plate. Set aside. Remove half the bacon fat and reserve.
Return pan to medium heat and toss bread in bacon fat; season with salt and black pepper. Toast until golden brown, about 5 minutes. Transfer croutons to a bowl and set aside.
Add remaining bacon fat to sauté pan and toss with garlic over medium heat. Sauté until garlic is softened, about 1 to 2 minutes. Remove from heat and stir together with balsamic vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing. Top with bacon and basil. Serve immediately.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment