Steps

1. Tear the salad greens (Green Leaf Lettuce, Baby Leaf Lettuce) by hand. [Key Tip!] To avoid stressing the vegetables, gently pull and tear them rather than ripping, minimizing damage and improving preservation.
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2. Remove any wilted or damaged leaves.
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3. Place the torn greens loosely into a large pot.
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4. Wash the greens in 50°C (122°F) water for about 30 seconds. [Key Tip!] This 'heat shock wash' opens the pores of the vegetables, allowing them to absorb moisture, become crisp, and last longer.
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5. Rinse thoroughly with cold water and spin dry in a salad spinner. [Key Tip!] Thoroughly removing moisture prevents sogginess during storage. Washing with hot water also prevents browning of cut edges.
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6. Chill the portion of salad you will use today in the refrigerator.
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7. For storage, line a large airtight container with paper towels and fill generously with salad.
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8. Cover the salad with a damp, well-wrung-out paper towel, then cover with a lid and refrigerate. [Key Tip!] Placing paper towels at the bottom prevents water pooling on the leaves, which causes spoilage. The top paper towel retains humidity, but if it's too wet, it will shorten shelf life, so be sure to wring it out tightly.
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9. Prepare the dressing. In a bowl, combine grated garlic (1 clove), yogurt (2 tbsp), mayonnaise (1.5 tbsp), lemon juice (0.5 tbsp), sugar (1 tsp), and fish sauce (0.5 tbsp). Mix well. [Key Tip!] Using fish sauce instead of anchovies adds a delicious umami flavor easily.
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10. Rub the surface of 1/2 cucumber with salt to remove any bitterness.
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11. Rinse off the salt with water.
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12. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon.
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13. Cut the cucumber into bite-sized pieces. [Key Tip!] Adding vegetables like cucumber, which release moisture when bitten, improves the salad's texture and makes it more satisfying.
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14. Chop 1/2 pack of imitation crab sticks into large pieces.
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15. Add the chopped cucumber and imitation crab sticks to the bowl of chilled greens.
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16. Cut 1 slice of bread into approximately 1cm wide strips, then cut those strips into 1cm cubes to make croutons. [Key Tip!] Store leftover croutons at room temperature covered with aluminum foil to maintain crispness, preventing them from becoming soggy.
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17. Cut 50g of bacon into large pieces. [Key Tip!] Larger bacon pieces provide bursts of flavor that prevent the salad from becoming monotonous.
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18. Crack 3 eggs into a bowl, add 2 pinches of salt, and whisk well. Mix thoroughly to prevent salt clumps.
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19. Heat a frying pan over low heat and melt 0.5 tbsp of olive oil and 10g of butter.
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20. Add the cut bread and cook slowly over low heat, allowing it to absorb the oil and butter, until golden brown and crispy on the surface.
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21. Remove the croutons from the frying pan.
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22. In the same pan, quickly stir-fry the cut bacon until browned.
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23. Remove the bacon from the frying pan.
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24. Wipe the frying pan clean and prepare a plate.
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25. Heat the frying pan over medium-low heat and add a small amount of oil.
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26. Pour in the whisked eggs and cook, stirring the oil and egg mixture, until set and lightly browned on the surface (similar to making a rolled omelet). [Key Tip!] Using a cooked omelet instead of a soft-boiled egg provides a satisfying texture without compromising the crispness of the vegetables.
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27. Slide the cooked omelet onto the prepared plate and let it cool. [Key Tip!] Covering the salad with hot egg will make it soggy. It's recommended to cook the egg first and let it cool.
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28. Add the stir-fried bacon to the bowl with the chilled salad.
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29. Pour the dressing along the side of the bowl and gently toss the salad with a spoon. [Key Tip!] Pouring dressing directly onto the leaves can affect their texture and lead to uneven seasoning. Pouring it along the side and gently mixing ensures a more balanced flavor.
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30. Taste and add more dressing if needed to reach your preferred flavor intensity. Arrange the mixed salad on top of the cooled omelet, then sprinkle the croutons on top. Finish with a generous amount of Parmesan cheese and black pepper. [Key Tip!] Croutons lose their crispness if mixed in with the salad, so always add them on top just before serving.
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