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Chicken Club Panzanella
1 pound meaty bacon
6 cups torn rustic white bread (large bite-sized pieces)
1 warm rotisserie chicken
About ¼ cup white balsamic vinegar
½ cup EVOO
1 teaspoon EACH granulated garlic and onion, fennel pollen or ground fennel, dried thyme and dried oregano
2 tablespoons dried parsley
1 tablespoon superfine sugar
2 tablespoons Dijon mustard
Salt and pepper
6 vine tomatoes, cut into wedges
4 gem romaine or a large head of romaine, chopped
1 small red onion, thinly sliced
A large handful of basil leaves, torn
A large handful of flat parsley leaves, coarsely chopped
3 ounces or so (2 cups) curls of Parm cheese (see Tip)
Preheat oven to 400°F.
Bake bacon on slotted pan or wire rack-lined or parchment-lined baking sheet until very crisp. Lower heat to 350°F. Arrange bread on a parchment-lined baking sheet and toast until deep golden. Chop bacon into 1-inch pieces.
Remove meat from a warm rotisserie chicken and carve or pull into bite-sized pieces.
Whisk up dressing.
Add tomatoes, bacon, lettuce, onions, bread, herbs and chicken to large salad bowl and top with dressing. Combine, season with salt and pepper and let stand for about 15 minutes to let the tomatoes soften the bread. Top with curls of Parm cheese.