Canlis Salad

By cprzybyl

Ingredients

• 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

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

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