BLT Panzanella Salad
Ingredients
24 oz.
Kowalski's Cherrywood or Applewood Smoked Bacon
¾ cup
mayonnaise
½ cup
Kowalski's Fresh Buttermilk Ranch Salad Dressing (from the Produce Department)
12 oz.
Minnesota Grown Romaine lettuce, chopped
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
16 oz.
Grilled Artisan Bread
2 lbs.
Minnesota Grown tomatoes, cut into wedges
Directions
- In a large skillet over low heat, cook bacon in batches until very crisp; drain on paper towels.
- Chop bacon; set aside.
- In an extra-large mixing bowl, whisk together mayo and dressing; transfer 2-3 tbsp. to another small dish and reserve.
- Add lettuce to the extra-large bowl; toss to thoroughly coat with dressing.
- Season dressed lettuce to taste with salt and pepper.
- Cut grilled bread into 1" cubes; add to lettuce.
- Add bacon; toss salad gently.
- Just before serving, carefully fold in tomatoes; adjust seasoning to taste.
- Serve immediately, passing reserved dressing and pepper at the table.
