This salad is a recipe from the Canlis Restaurant in San Francisco. It is a variation of a Caesar Salad and is inviting to even the most devout garlic-hater.
SALAD:
- 1 large clove of garlic
- 1 peeled tomato* Olive oil
- Salt
DRESSING:
- 2 TBS. olive oil
- 2 1/2 TBS. fresh lemon Juice
- 1/4 tsp. cracked pepper
- 1/8 tsp. dried oregano
- 1 coddled egg**
CONDIMENTS:
- 2 scallions, sliced thin
- 1/2 cup freshly grated Romano or Parm cheese
- 1/2 pound bacon, chopped fine and cooked crisp(bacon bits)
- 1 cup croutons***
Prepare a large, preferably wooden, salad bowl by pouring in a little olive oil, sprinkling with salt, and rubbing firmly with a large clove of garlic – the oil will act as a lubricant and the salt as an abrasive. Remove the garlic.
In the bottom of the bowl, first place the tomato, cut into eighths, then the romaine, sliced into l-inch strips. (You may add any other salad vegetables you choose, but remember to place the heavy vegetables in first with the romaine on top.) Refrigerate until needed.
Combine all the dressing ingredients and set aside (but do not refrigerate) until needed- salad dressing has more flavor if it is served at room temperature.
To serve, place the salad condiments on top of the romaine, pour the dressing over the top, and toss well.
TO MAKE AHEAD:
The salad vegetables, dressing and condiments may be prepared in the morning and stored separately. Dress and toss the salad just before serving.
*To peel a tomato, spear it with a fork and plunge it into boiling water for 15-30 seconds. The skin will slip off easily, even after refrigeration.
**To coddle an egg, drop it into boiling water for 30 seconds. Store in the refrigerator until needed.
***To make croutons, cut stale white, wheat, or French bread into 1/2-inch cubes. Heat about 1/3 cup olive oil and I like to add about a tablespoon of Spice Islands Italian seasoning along with a large pat of butter in a small skillet over medium heat until it begins to smoke. Toss 10 or 12 cubes at a time into the hot oil, moving them about constantly until evenly browned. Remove with a slotted spoon and drain on paper towels. Store them in an airtight container until needed.