Edit ModuleShow Tags

Panzanella with Warm Bacon Vinaigrette Recipe


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

Pepito’s to Become El Burrito Minneapolis

The Pepito’s/Parkway Theater combo is sold to local entrepreneurs who have a restaurant tenant and theater remodeling plans.

James Beard Semifinalists Are Cheaper by the Dozen

Ten chefs and two restaurants were named to the 2018 James Beard Award semifinalist list

Banana Pudding Pie Recipe

Make some new sweet memories with a retro dessert

Bonterra Vineyards and the Future of Organic Farming

Learn how Bonterra Organic Vineyards set the standard for organic winemaking, then sample Bonterra at this year's Food & Wine Experience March 3-4, 2018

10 Best Friday Fish Fries for Lent

Christian or not, get your fried fish here around the Twin Cities

3 Things to Eat This Week: Valentine's Edition

If you forgot to make reservations for Valentine's Day week, you're not too late—these, ahem, romantic spots will still have you

Kimchi and Gruyère Pizza Recipe

Step up your pizza game with outside-the-box homemade pie

Great Breakfast with Great Coffee

Stellar food, top-tier coffee—at these Twin Cities restaurants

Banish the #BoldNorth Hangover

Recover from the Super Bowl with fries, delicious guacamole, and a special dinner with Jason & Joy
Edit ModuleShow Tags
Edit ModuleShow Tags