Panzanella With Lemon Vinaigrette

September 17 , 2014 by: Marga Munson Healthy, Main Dish, Salads

Do you people ever have those moments where you do something that you’ve done before but somehow it seems more special or something? That’s how I feel about making fresh croutons. I think maybe it’s the idea of taking something on its way out (old bread) and making it into something fantastic. From there, it’s a no brainer to add it to a simple salad.

And I think fresh croutons make my husband fall a little more in love with me each time I make them. He always seems really impressed =)




Panzanella With Lemon Vinaigrette

Serves 2

4 cups chopped romaine lettuce
1/2 cucumber, peeled and diced
About 10 grape tomatoes, sliced in half
4 slices bacon, cooked and crumbled*
3 slices slightly stale sourdough bread
1 tspn crushed rosemary
1 lemon
1 tbsp honey dijon mustard
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste

For the Croutons:
Preheat your oven to 350 degrees. Dice your sourdough bread into bite sized pieces. Toss in a bowl with the rosemary, olive oil, black pepper and salt. Lay them out on a baking sheet, and toast them for 5-10 minutes. We like a little chew to them left, so if you are looking for a crunchier crouton, leave them in longer. Once done, take them out and allow them to cool off. Or if you are like us, eat a couple off the tray straight out of the oven and burn your mouth, but god damn it they are delicious and it’s kind of worth it LOL.

For the Dressing:
Slice the lemon in half and juice into a bowl. Add the mustard, and then whisk the mixture while you drizzle in the olive oil. Season with the black pepper.

Toss the greens, vegetables and croutons together in a large salad bowl and drizzle the dressing on top. Mix it up and serve!

*You can also substitute turkey bacon here, which we did in one of the taste tests of this. It’s a good work around if you are watching your calories/fat/sodium. Both versions tasted great.



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