A little heavy on the mise, but worth it in my opinion. All of the ingredients marry harmoniously into a salad that manages to be both light and satisfying. Moreover, my guests loved it.
Canlis Salad
This salad comes from the namesake Seattle restaurant.
Credit: Kurt E. Smith
2 tbsp. unsalted butter, melted
1 tsp. dried oregano
1 tsp. 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
1 egg, at room temperature
1⁄4 cup fresh lemon juice
1⁄4 cup extra-virgin olive oil
1⁄2 lb. slab bacon, cut into 1⁄2" cubes
1 cup grated pecorino
1 cup mixed red and yellow
grape tomatoes, halved
1⁄2 cup torn mint leaves
3 tbsp. oregano leaves
5 scallions, chopped
2 heads romaine, cored and cut
crosswise into 1" strips
1. 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.
2. Whisk together egg and lemon juice in a medium bowl. Slowly drizzle in oil, whisking constantly to make a smooth vinaigrette. Season with pepper; set aside.
3. In a 10" skillet, bring 1 cup water to a boil. Add bacon and cook, stirring occasionally, until water evaporates, 10 minutes. Reduce heat to medium and cook until bacon crisps, about 5 minutes; let cool. Toss bacon, reserved croutons, vinaigrette, and remaining ingredients in a large salad bowl and season with salt and pepper.
SERVES 4
