BLT Panzanella Lettuce Cups
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fresh, crispy leaves of Boston lettuce filled with perfectly cooked strips of bacon, juicy Heirloom tomatoes, homemade croutons and bright and delicious apple and beet slaw - these lettuce cups are truly Canadian and truly delicious!
Ingredients
  • 1 head Boston lettuce leaf
  • 9 strips of cooked duBreton® Organic smoked bacon (halved)
  • 1 cup Heirloom tomatoes, chopped
  • 1 cup garlic Croutons
  • 2 cups Apple & Beet Slaw
  • 1 cup Maple Dijon VinaigretteBacon
  • 1 pack (250g) duBreton® Organic Smoked BaconSlaw (2 Cups)
  • 1 Apple, large crisp
  • 1 large Beet
  • Fresh lemon juiceCroutons (1 Cup)
  • 2 cups thick sliced bread, cubed (about 5 slices - use bread of choice)
  • 2 Tbsp olive oil
  • ½ tsp dried oregano
  • 1 clove garlic, minced
  • ¼ tsp saltMaple Dijon dressing (1 Cup)
  • 4 T Dijon mustard
  • 2 Tablespoon apple cider vinegar
  • 4 T real maple syrup
  • 4 Tablespoon Olive Oil
  • salt & pepper, to taste
Instructions
  1. Make the Bacon: Preheat oven to 350 degrees F.
  2. Lay bacon strips in a row on a parchment-lined baking sheet (making sure none of the strips are touching each other.)
  3. Put the tray into the oven, on the middle rack and bake for 10 minutes, then turn the bacon to the uncooked side and bake for another 5 minutes or until desired doneness.
  4. Using tongs, lay the strips of bacon on a paper towel-lined plate. Keep warm and set aside.
  5. Make the Slaw: Peel your apple and discard the peel. Using a mandolin with a ⅛ blade shred the apple and place in a bowl. Squeeze fresh lemon juice over the apples so they don’t brown. Set aside while you cut the beets.
  6. Peel the beet and cut with the mandolin then rinse them under cold running water 3-4 times. This will help them to not bleed their colour through the slaw.
  7. Combine with the shredded apple and set aside in the refrigerator.
  8. Make the Croutons: Preheat oven to 350 degrees F.
  9. Place all ingredients in a large mixing bowl and mix and massage the bread pieces with the oil mixture until they are evenly coated.
  10. Bake on a parchment-lined baking sheet for 7 minutes. Use a spoon to gently turn the croutons and then bake for another 5 minutes or until bread is golden brown.
  11. Put in a bowl and set aside.
  12. Store any leftovers in an airtight container.
  13. Make the Dressing: Place all ingredients in a bowl and whisk together, or in a bottle or jar with a lid and shake vigorously until thoroughly combined. (Makes 1 cup of vinaigrette).
  14. Assembly: Wash and separate lettuce leaves and gently pat dry using a paper towel and set them out on a plate.
  15. In each lettuce wrap layer 2 half slices of bacon, chopped tomatoes, croutons and then top with the apple and beet slaw.
  16. Drizzle with the maple Dijon vinaigrette just before serving.
Recipe by Daily Tiramisu at https://dailytiramisu.com/blt-panzanella-lettuce-cups/