Canlis Salad

Name: Canlis Salad
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

12 ingredients

1 steps

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

Directions

1

{"0":"1. Wash lettuce in cold water, dry thoroughly, & chill in refrigerator.","2":"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 1 Tbs 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.","4":"3. 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 s&p to taste, then set aside.","6":"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."}