Così Signature Salad with Flat Bread

I was trying to remember the name of this restaurant the other day when I reminiscing on how delicious their salads were but the location I used to go to has been out of business since 2013 😩...Long story short I Wikipedia'd Noodles and Co. and clicked on the link to America's top 100 fast casual restaurants and found it on the list 🤣. This is actually a mix between the Così "Signature Salad" and The Bourgeois Pig "A Midsummer Night's Dream Salad (near DePaul University in Chicago).

Song: All That Matters by Noora

Salad Toppings:
Spinach
Arugula
Red Grapes
Pear
Cranberries
Goat Cheese
Candied Walnuts - Maple Syrup, Salt, Cinnamon, Cayenne

Vinaigrette:
2 Tbsp Shallots
1/4 cup Sherry Vinegar
3/4 cup Olive Oil
Salt and Pepper to taste

Bread:
1 1/4 - ounce packet active dry yeast
Pinch of sugar
3 1/2 cups bread flour , plus more for dusting
2 teaspoons Kosher salt
2 tablespoons extra-virgin olive oil
more oil for brushing the pan
2 tablespoons of butter , melted

Bread Instructions:
1. Add the yeast, sugar and 1 1/2 cups of warm water (110 degrees) in a bowl.
2. Let it sit for 5 minutes then add in the 3 1/2 cups of flour and 1 1/2 teaspoons of kosher salt. Mix well
3. Add the olive oil and mix until combined and smooth.
4. Cover the bowl with plastic wrap and a kitchen towel on top.
5. Let sit in a warm place for an hour and a half.
6. Put the ball of dough in your stand mixer with a dough hook. Turn onto medium speed and let it go for 5 minutes.
7. OR Knead for 10 minutes
8. Add more flour if it is too sticky to handle.
9. Add the dough back to the bowl, cover again and let rise for 1 1/2 hours.
10. Take dough out of the bowl and put onto a floured surface.
11. Brush olive oil on the underside of a baking sheet and leave upside down (greased side up).
12. Knead the dough until smooth and elastic, dusting with more flour if needed.
13. Cut the dough in half.
14. Roll out both halves into 12-by-6-inch rectangles, about 1/2 inch thick.
15. Put the dough rectangles onto the baking sheet.
16. Let rest for at least an hour. You want the top of the dough to get dry and crusty.
17. Preheat the oven to 475 degrees
18. Put the greased baking sheet in the oven for 15 minutes.
19. Poke the tops of the dough with your fingers making indentations and pull slightly to create the top crackled effect.
20. Brush the tops of the dough with melted butter and sprinkle with remaining 1/2 teaspoon of kosher salt.
21. Bake on the bottom rack for 7 minutes, then move to the middle rack and bake for an additional five minutes.
22. Remove from oven and brush on more melted butter if desired.

[kpm]

Looks yummy. Thanks for the video. Candied walnuts is such a good idea.

[ChadelMathurin]

I love your videography! and the recipes are simple and colourful.

[jbutterfly]

I’m not sure, surprise us, maybe do like five ingredient series. I just love different ideas you’ve demonstrated of recipes that I can try that seems difficult, but is actually pretty simple to make.

[loverofmysoul]

That salad looks amazing! The colors, the textures, the simplicity - if you exclude the bread. Lol!

[starlenejoynerburns]

I appreciate this. But I know I'm not going to make it. Like to just pay and eat. Those salads are the bomb, especially with that bread.

[Ebizzill]

it's pronounced. .. co- zee' ..(zee like zebra... long emphasis on the e ... like you're saying si in spanish)