BLT Panzanella Salad
3 Martin’s Slider Potato Rolls, cut into 1-inch cubes
2 Tablespoon Mayonnaise
4 Strips Cooked Bacon, chopped
2 Large Tomatoes, diced
1 Avocado, diced
4 Cups Iceberg Lettuce
1 Cup Basil, roughly chopped
1/2 Cup Fresh Parsley, roughly chopped
3 Tablespoon Balsamic Vinegar
1 Teaspoon Dijon Mustard
1/4 Teaspoon Dried Oregano
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/4 Cup Extra Virgin Olive Oil
Arrange cubed Martin’s Slider Potato Rolls on a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in 300°F oven until crisp on the outside but still slightly soft in the middle, 10-15 minutes, tossing once during baking.
In large bowl, toss together cubed slider rolls and mayonnaise until slider roll cubes are thoroughly coated in mayonnaise. In large nonstick pan over medium heat, toast cubes until golden brown on various sides, about one to two minutes on each side.
Transfer toasted slider roll cubes back to large bowl. Add bacon, tomatoes, avocado, iceberg, basil, and parsley. Set aside.
In small bowl, whisk together balsamic vinegar, dijon mustard, oregano, salt, and ground black pepper until combined. While whisking, slowly drizzle in virgin olive oil until fully combined.
Drizzle vinaigrette over onto salad and gently toss to combine.
Serve alone or with a side of Chicken Noodle Soup.
Recipe adapted from: https://more.ctv.ca