Now this Panzanella Recipe started just like any other recipe.
I was craving a BLT salad recipe. But I was quickly reminded that we no longer live in a world that lettuce can be trusted. And while many of you have been cracking jokes at lettuce, I am just left deeply hurt. How does the saying go? Fool me once, shame on me….
Well, just as I was experiencing this void in my new lettuce-less life, a hero swooped in. Dark, green, full of crunch, and packed with nutrients, Kale came into my life. And not only took the place of what once the “L” in the beloved BLT salad, but also in my soul. Bada boom, bada bing the BKT Panzanella Recipe was born. And okay, okay I’ll spare you the rest of the dramatics, because I am on one.
The flavors in this BKT Panzanella Recipe are perfect for each other.
To be fair, I didn’t really reinvent the wheel. Because you know BLT salad has been around forever or whatever, but it is a perfectly hearty salad for winter because of the Kale. So the unintended switch for my take on a Panzanella Recipe turned out perfect!
Breakfast, Lunch, or Dinner?!
Yep, I said it. This BKT Panzanella Recipe can be eaten at any time of the day. After all, haven’t you been paying attention to all the breakfast salads that have been being tossed into the scene (you see what I did there, get it … tossed?) In all fairness, I warned you that I am on one.
Anyways, if you are wanting to try out some emulsions skills I made a creamy basil dressing that was the perfect complement. If emulsions are not your thing you can use 1/4 cup mayo mixed with lemon juice, minced garlic, chopped basil, and water to thin it out for an easy mix to toss this BKT Panzanella.
At the end of the day, heart break aside, my BKT Panzanella recipe was the perfect replacement for my BLT Salad. Enjoy it for breakfast lunch or dinner!
- 1/2 Pound Bacon
- 8 oz Crusty Bread, cubed
- 8 pieces Kale, stems removed and chopped
- 8 Campari Tomatoes, quartered
- Parmesan, shaved
- 4 Eggs, Soft Boiled and Peeled
- Olive Oil
- Creamy Basil Dressing:
- 1 Egg Yolk
- 1 tsp Agave Nectar
- 3 tbsp Basil, finely chopped
- 1 cup Olive Oil
- 1 tsp White Wine Vinegar
- 1 clove Garlic, minced
- 1/2-1 Lemon, juice
- Salt and Pepper, to taste
Preheat oven to 300 degrees
Toss bread cubes in olive oil
Bake for 15 minutes
Remove from oven set aside
Increase oven temperature to 400 degrees
Line a baking sheet with bacon
Bake for 12-15 minutes until done
Remove from pan and chop, set aside
To make the dressing, add egg yolk, garlic, white wine vinegar, and lemon juice to bowl
While whisking pour olive oil into bowl in a very slow stream
Once all olive oil has been poured in, it should resemble an emulsion
Add Chopped basil, agave nectar, and 1-2 tbsp of water to thin out
Season with salt and pepper
To soft boil the egg, bring pot of water to boil
Once boiling lower eggs into pot with slotted spoon
Allow to cook between 6-7.5 Minutes, the longer it cooks the more firm the center will be
When finished, immediately places in ice water to cool
After about 3-5 minutes carefully remove egg shell and place under running water
Remove shell and rinse
To assemble salad toss kale and bread in dressing
Place on plate, make sure each salad has enough bread chunks
Top with bacon and tomato quarters
Add 1 halved soft boiled egg to each plate
Top with shaved paremsan
*I included instructions for making a dressing from mayo in the blog post if you do not want to make the dressing from scratch