Edit ModuleShow Tags

Panzanella with Warm Bacon Vinaigrette Recipe


Published:

Photo by Joy Summers

It’s usually around 11 o’clock in the morning when I begin to plan what I’ll serve my family for dinner. It begins with a list of vegetables I know my four year old and husband will accept on the plate. There will be no kale, but there needs to be something green. My ultimate goal will be to get something fast, fresh, and balanced before them. It’s usually around 5:30 that my great plans unravel and we end up with something grab and go or pizza-shaped.

The plot gets more difficult as the polar vortices plod on towards what we hope will one day be spring. I’m beginning to tire of heavy coats and braises. Although, I’m not quite ready to shed my roomy and soft sweaters. I need a weeknight dish that comes together warm, hearty, and healthy.

I stumbled upon the last loaf of Levain bread from the grocery store when my mind tumbled back to the bright, red tomatoes I’d seen in the produce aisle. I could use a collection of mostly local ingredients for dinner in a manner of minutes. We have such great producers here, from the Rustica Bread to rich and creamy Shepherd's Way sheep’s milk cheese and those Bushel Boy tomatoes that actually carry the juice and perfume of a backyard ripened fruit. Even the extra smoky bacon that I used was from not too far away Theilen Meats of Pierz, MN. I’d take a road trip just for that stuff. I could toss all these things in a bowl and create a warm, winter bread salad that is crispy, crunchy, creamy, and just right for a weeknight.

Panzanella with Warm Bacon Vinaigrette

3/4 loaf of sourdough
1/4 lb bacon, diced
4 ripe tomatoes
1 small red bell pepper
1/2 sweet onion
1 avocado
2 green scallions
1/4 lb soft goat cheese
1 tablespoon stone ground mustard
1 tablespoon cider vinegar
salt and pepper to taste

Tear bread into bite sized pieces into a large bowl. Dice tomatoes, pepper, avocado, onion, and green onion. Add to bowl.

Over medium high heat, brown bacon. Take off heat. Stir in mustard and vinegar. Toss to combine ingredients. Let stand five minutes, while you open a nice bottle of wine and pour yourself a congratulatory glass. Dinner is served.

This post is presented by Bushel Boy Bushel Boy

 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Walleye Tacos with Mango Salsa Recipe

Combine fresh Minnesota fish with a taste of the tropics in a quick-and-easy meal you can make at home or the cabin

Pizza Lovers' Camp for Grown-Ups

Overnight pizza-centric camp on July 7 combines pizza amore with classic outdoor camp activities

3 Things to Eat This Week: Pride Edition

Pride weekend is also one of your last chances to eat at wonderful restaurants before they close

Ask Jason: Best Ramen, Shrimp, Dinner Date, and More

Your food questions answered

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.
Edit ModuleShow Tags
Edit ModuleShow Tags