June 11, 2019
Week 2, and we can expect wet greens. It has been pouring down rain relentlessly. But, the weekend, you must admit, was lovely.
Well, if we’re going to have salad every day, let’s make it interesting. Try this recipe – it is so delicious!
PANZANILLA SALAD WITH BACON AND ARUGULA
- Heat a large sauté pan over medium heat and add the bacon in an even layer. Fry until crisp, about 5 minutes. Transfer the bacon, using a slotted spoon, to a plate lined with paper towels. Remove half the bacon fat and reserve.
- Make croutons: Return the pan to the heat and toss the bread pieces in the bacon fat. Season with salt and pepper. Toast until the bread is golden brown, about 5 minutes. Transfer the croutons to a bowl and set aside.
- Add the remaining bacon fat to the pan and stir with the garlic over medium heat. Sauté until the garlic is softened and fragrant, 1 to 2 minutes. Remove the pan from the heat and stir in the balsamic vinegar, salt, and pepper.
- Add the arugula, tomatoes, red onion, parsley, and croutons. Toss the salad together with dressing. Top with the bacon and basil and serve immediately.
You’re going to love it!
HELPFUL HINT: Don’t overthink it. If you can’t find endless varieties of tomatoes, just use whatever is ripe. Same thing with the bread. If you can’t find ciabatta, use any good Italian bread. Have other greens on hand? Throw them in there!
ANOTHER HELPFUL HINT: If you are vegan or vegetarian, just omit the bacon and use vegetable oil or olive oil instead.
This salad also benefits from a good grating of pecorino romano or parmesan cheese.
Let’s hope for some sunshine. In the meantime, enjoy the rain and the fresh vegetables!
Have a delicious week.