Gluten Free Luxembourg Salad
Similar to panzanella, Gluten Free Luxembourg Salad is a very flavorful salad. It's made with bacon, blue cheese, and chunks of gluten free bread.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 thick slices bacon
- 4 thick slices day old bread, cut into 1-inch cubes, such as
- Gluten Free Artisan Bread (,)
- Gluten Free Sourdough Artisan Bread (, or)
- Gluten Free Italian Bread
- 2 bags Romaine lettuce, mixed lettuce, or chopped kale (or)
- 1 bag each chopped Romaine lettuce and baby arugula
- 1 4 oz (113 g) container crumbled blue cheese
- 4 cloves garlic, minced
- ⅓ cup (80 ml) balsamic vinegar
- 2 tbsp lemon juice (from one medium lemon)
- 1½ tbsp Dijon mustard
- 1½ tbsp fresh mixed salad herbs (I used basil, dill, tarragon, and parsley--use what you have)
- 1 cup (240 ml) extra virgin olive oil
- salt and pepper to taste
Instructions
- 1
Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper. Lay bacon in a single layer onto prepared baking sheet and bake for 15-20 minutes, or until crisp. Reduce heat to 400° F.
- 2
Remove bacon from baking sheet and place on paper towels to drain. Add bread cubes to bacon grease on baking sheet and bake for 15-20 minutes, stirring halfway through, until crispy and golden brown.
- 3
In a large bowl, whisk together garlic, balsamic vinegar, lemon juice, and Dijon mustard. Slowly stream in olive oil while whisking constantly. Add salt and pepper to taste, as well as fresh chopped herbs of choice.
- 4
Toss bread cubes, blue cheese, lettuce, and bacon into vinaigrette and serve immediately.
- 5
To make ahead, make vinaigrette, cook bacon, and toast bread cubes in bacon grease. Toss everything together right before serving.