Canlis Salad

Name: Canlis Salad
Total time: PT0D0H0M
Yield: serves 4
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

Serves
serves 4

KURT E. SMITH

This salad comes from the namesake Seattle restaurant.

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

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Instructions

Step 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.

Step 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.

Step 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.

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.
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.
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.