In a large skillet over low heat, cook bacon in batches until very crisp; drain on paper towels. Chop bacon; set aside. In an extra-large mixing bowl, whisk together mayo and dressing; remove 2-3 tbsp. to another small dish and reserve. Add lettuce to the extra-large bowl; toss to thoroughly coat with dressing. Season dressed lettuce to taste with salt and pepper. Cut grilled bread into 1" cubes; add to lettuce. Add bacon; toss salad gently. Just before serving, carefully fold in tomatoes; adjust seasoning to taste. Serve immediately, passing reserved dressing and pepper at the table.
BLT Panzanella Salad
24 oz. Kowalski's Cherrywood or Applewood Smoked Bacon
¾ cup mayonnaise
½ cup Kowalski's Fresh Buttermilk Ranch Salad Dressing
12 oz. romaine lettuce, chopped
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
2 lbs. Minnesota Grown tomatoes, cut into wedges