A tasty panzanella salad with a twist! With its crispy bacon, caramelized Brussels sprouts, and toasted cornbread croutons, this Brussels, Bacon, and Cornbread Panzanella Salad is a great mix of tastes and textures. If you like salads, you have to try this one. It's dressed with a balsamic vinaigrette and has fresh basil and Parmesan cheese on top.
Ingredients: 4 cups cubed cornbread. 4 cups Brussels sprouts, trimmed and halved. 8 slices bacon, cooked and crumbled. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup grated Parmesan cheese. 1/4 cup balsamic vinegar. 1/4 cup olive oil. Salt and pepper to taste.
Instructions: Start by heating the oven to 350F 175C. Place the cubed cornbread on a baking sheet and toast it for 10 to 15 minutes, or until it's just barely crispy. Take it out and let it cool down. Set a large skillet over medium-low heat while the cornbread toasts. Put in the bacon slices and cook them until they are crispy. Take the bacon out and pat it dry on paper towels. Then, break it up. Put the Brussels sprouts halves in the same pan and cook for 8 to 10 minutes, until they are soft and slightly caramelized. Add pepper and salt. Toast the cornbread and put it in a large bowl. Add the cooked Brussels sprouts, crumbled bacon, cherry tomatoes, red onion, and torn basil leaves. Put the olive oil and balsamic vinegar in a small bowl and mix them together with a whisk. Add pepper and salt to taste. Put the dressing on top of the salad and mix everything together. Grate some Parmesan cheese and sprinkle it on top of the salad. Enjoy your tasty Panzanella salad with bacon, cornbread, and Brussels sprouts right away!
Prep Time: 20 minutes
Cook Time: 15 minutes
rebecca kukla
