To make the dressing

If you are comfortable with using a raw egg you may skip ahead to step #3.

Separate the egg and place the egg yolk in a microwave-safe cup, discard the white or save for another use. Add the ½ teaspoon lemon juice and ¾ teaspoon water and combine. Cover tightly with plastic wrap. Microwave on high until the mixture bubbles (about 30 seconds). Carefully remove the plastic and stir with a clean fork. Replace the plastic wrap and cook until it bubbles again, about 15 seconds, and let it bubble for 5 to 10 more seconds. Stir again with another clean fork. Let cool to room temperature.

Whisk together egg mixture (or raw egg) and lemon juice in a medium bowl. Slowly drizzle in oil, whisking constantly to make a smooth vinaigrette. Season with pepper; set aside.

To make the croutons

Heat oven to 325°. Toss butter, oregano, thyme, bread, and garlic together in a large bowl and season with salt and pepper. Transfer to a rimmed baking sheet and bake, stirring frequently, until croutons are golden, about 15 minutes. Set croutons aside to let cool.

To assemble the salad

In a 10″ skillet, bring 1 cup water to a boil. Add bacon and cook, stirring occasionally, until water evaporates, about 10 minutes. Reduce heat to medium and cook until bacon crisps but do not overcook, about 5 minutes; let cool.

Just before serving toss bacon, reserved croutons, vinaigrette, and remaining ingredients in a large salad bowl and season with salt and pepper.