that she can't make this salad in 10 minutes. It takes her 45 minutes.
INGREDIENTS
2 heads of romaine, outer leaves discarded, chopped
4 bacon slices, chopped
1 cup cubed fresh Italian bread
1 egg
¼ cup freshly squeezed lemon juice
½ cup olive oil
Kosher salt and black pepper
½ cup scallions, thinly sliced
¾ cup fresh mint, roughly chopped
1 tablespoon fresh oregano leaves, roughly chopped
12 cherry tomatoes, halved
¾ cup freshly grated Romano cheese
PREPARATION
Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
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.
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.
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.
PS: Good hint from one of the comments:
"Noting some don't want to use coddled egg yolk (but it is safe to do), try Lidia Bastianich's trick of using a hard boiled yolk in blender with other dressing ingredients. You can get by with @ 1.5 tsp dry oregano instead of fresh; whisk into dressing. Fresh mint is essential." (dimmerswitch)
PPS: Comment about length of time:
"Amazing salad. That said, it is time consuming. Home cooks don't have kitchen help prepping, slicing and dicing. There is no way said salad is ready in 10 minutes. Try as I might I barely got it on the table in 45, and I know my way around pots and pans. (Ana)."
https://cooking.nytimes.com/recipes/1014572-canlis-salad
INGREDIENTS
2 heads of romaine, outer leaves discarded, chopped
4 bacon slices, chopped
1 cup cubed fresh Italian bread
1 egg
¼ cup freshly squeezed lemon juice
½ cup olive oil
Kosher salt and black pepper
½ cup scallions, thinly sliced
¾ cup fresh mint, roughly chopped
1 tablespoon fresh oregano leaves, roughly chopped
12 cherry tomatoes, halved
¾ cup freshly grated Romano cheese
PREPARATION
Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
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.
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.
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.
PS: Good hint from one of the comments:
"Noting some don't want to use coddled egg yolk (but it is safe to do), try Lidia Bastianich's trick of using a hard boiled yolk in blender with other dressing ingredients. You can get by with @ 1.5 tsp dry oregano instead of fresh; whisk into dressing. Fresh mint is essential." (dimmerswitch)
PPS: Comment about length of time:
"Amazing salad. That said, it is time consuming. Home cooks don't have kitchen help prepping, slicing and dicing. There is no way said salad is ready in 10 minutes. Try as I might I barely got it on the table in 45, and I know my way around pots and pans. (Ana)."
https://cooking.nytimes.com/recipes/1014572-canlis-salad
