This is my new algorithm:
(Pancakes + pancetta) – alcohol induced pancreatitis x panic / abundant panhandling x pandemonium = This damn pandemic
It’s really a simple pantomime and I’m not pandering either.
So…what are we to do in this ‘novel’ sociopolitical, economical ‘steak’ out (get it?) of a sci-fi quandary?
Don’t ask me. I’ve never been great at math. And now, I have hungers pangs…Perhaps make paninis? No, not quite in the mood.
Hark!?
I have leftover baguette…
I have leftover bacon…
I have veggies for days…Because a certain Cuban, and his blob dogs (with very discerning palates), would much rather indulge in Doritos (than homemade kale chips).
How about a pants off compromise?! Panzanella it is.
Crispy, baked baguette croutons, shaved gruyere and thick cut bacon swim amicably in a lagoon of sautéed asparagus, avocado, tomatoes and romaine.
Feeds 2-3 (or maybe just 1 if the others have eaten all the doritos); Takes 25 min
Ingredients and Method for French Baguette Croutons
- 1/2 French baguette, sliced thinly (about 1/8 in)
- 3 good glugs of EVOO
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp white pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp onion flakes
Mix all ingredients well in a bowl. Place on parchment lined sheet tray and bake at 400F degrees for 7-10 min (until golden). Or you could use a sauté pan, stirring often.
Ingredients for Panzanella
- 4 slices cooked bacon, ripped or sliced in large pieces
- 1 handful of asparagus tips
- 1 handful yellow cherry tomatoes, halved
- 1 handful red cherry tomatoes, quartered
- 1 large head of romaine, rinsed and wrapped dry with paper towel, stored in the fridge
- 1-2 large avocados, sliced
- 1/3 small red onion, small dice
- 4oz gruyere cheese, shaved
- fresh herbs of your choice (parsley, basil, oregano, tarragon)
- Juice of 1 meyer lemon
- 1 tbsp Sicilian lemon balsamic vinegar (optional)
- Good EVOO, salt and pepper
Method for Salad Assembly
Sauté asparagus in a pan over medium heat with EVOO and salt for 5-7 min.
Meanwhile on a large sheet tray or cutting board, assemble salad.
In this preparation I arranged the salad in groupings (asaparagus, lettuce, tomatoes, croutons, etc.) but there is no wrong way to do it.
Sprinkle over bacon, gruyere, red onion and herbs. Dress lightly with EVOO, lemon juice and sea salt.
You could argue that this is not a panzanella…and you might be right. But it might be the culinary pantheon we’ve all been waiting for.
Salads your jam? Try my Winter Salad with Charred Radicchio and Ricotta…Yum. Or perhaps you’re interested in a Jacked Up Caprese or Steak Lettuce Wraps with Mango and Gooseberry Guac?? You won’t regret this Chinese Crunch Salad with Scallion, Sesame Vinaigrette and Eggplant ‘Croutons’.
