Canlis Salad
This salad of herbed croutons, cherry tomatoes, bacon lardons, and an eggy lemon vinaigrette over romaine, comes from the namesake Seattle restaurant.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Whisk
- Skillet
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Garlic press
- Grater
- Kitchen scale
- Spatula
- Tongs
- Slotted spoon
- Stove
- Fine-mesh sieve
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
- freshly ground pepper
- 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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