Canlis Salad

By altschiller

Ingredients

• 2 heads of romaine, outer leaves discarded, chopped
• 4 slices bacon, chopped
• 1 cup cubed fresh Italian bread
• 1 egg
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup olive oil
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup scallions, thinly sliced
• 3/4 cup fresh mint, roughly chopped
• 1 tablespoon fresh oregano leaves, roughly chopped
• 12 cherry tomatoes, halved
• 3/4 cup freshly grated Romano cheese

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1.
Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
2.
In a large pan set over medium-high
heat, fry the bacon until it is nearly
crisp, then remove to a bowl. Drain off
all but one tablespoon of fat, then
add the bread cubes to the pan and toss
to coat. Bring heat to low and toast,
tossing the bread occasionally with a spoon
until it is crisp. Remove to another bowl.
3.
Make the dressing. Place a whole
egg in its shell into a coffee cup, then
pour boiling water over the top. Allow
the egg to cook for 60 seconds, then
remove it. Rinse with water until
cool. In a mixing bowl, whisk together the
lemon juice and olive oil, then crack
the coddled egg into the bowl and whisk
again, vigorously, to emulsify. Add
salt and pepper to taste, then set aside.
4.
In a salad bowl, combine cold
lettuce, scallions, mint, oregano and
the reserved bacon. Toss with
enough dressing to coat the lettuce,
then top with the tomatoes, the croutons
and a goodly shower of cheese.