This salad from Canlis Restaurant in Seattle proves that simple things are sometimes the best. This recipe is a modified version of one published by Saveur.
For the dressing
1 egg, at room temperature
1/4 cup plus 1/2 teaspoon fresh lemon juice
3/4 teaspoon water
1/4 cup extra-virgin olive oil
For the croutons
2 tablespoon unsalted butter, melted
1 teaspoon dried oregano
1 teaspoon dried thyme
4 slices country white bread, cut into 1/2″ cubes
1 clove garlic, finely chopped
Kosher salt and freshly ground pepper, to taste
For the salad
1/2 pound slab bacon, cut into 1/2″ cubes
1 cup grated pecorino
1 cup mixed red and yellow grape tomatoes, halved
1/2 cup mint leaves, thinly sliced
3 tablespoons oregano leaves
1/2 cup scallions, thinly sliced
2 romaine hearts, cut crosswise into 1″ strips
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salads
- Cuisine: American
- Calories: 538.64
- Sugar: 4.26 g.
- Sodium: 1558.61 mg.
- Fat: 34.66 g.
- Saturated Fat: 14.62 g.
- Carbohydrates: 25.58 g.
- Fiber: 4.94 g.
- Protein: 31.82 g.
- Cholesterol: 138.69 g.
Keywords: Canlis Restaurant