A little heavy on the mise, but worth it in my opinion. All of the ingredients marry harmoniously into a salad that manages to be both light and satisfying. Moreover, my guests loved it.
Canlis Salad
This salad comes from the namesake Seattle restaurant.
Credit: Kurt E. Smith
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 and freshly ground pepper,
to taste
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
1. Heat oven to 325°. Toss butter, oregano, thyme, bread, and garlic together in a large bowl and season with salt and pepper. Transfer to a rimmed baking sheet and bake, stirring frequently, until croutons are golden, about 15 minutes. Set croutons aside to let cool.
2. Whisk together egg and lemon juice in a medium bowl. Slowly drizzle in oil, whisking constantly to make a smooth vinaigrette. Season with pepper; set aside.
3. In a 10" skillet, bring 1 cup water to a boil. Add bacon and cook, stirring occasionally, until water evaporates, 10 minutes. Reduce heat to medium and cook until bacon crisps, about 5 minutes; let cool. Toss bacon, reserved croutons, vinaigrette, and remaining ingredients in a large salad bowl and season with salt and pepper.
SERVES 4
Ratings & Reviews (4)
Mise? This makes a huge amount of salad unless you are serving it as a main course. A bit heavy on the bacon for my taste.
I've made this with and without bacon (for veg friends) and love it both ways. So do my guests-- every time. Personally, it's hard for me to imagine too much bacon but that's easy to reduce if you disagree. The mint, garlicky lemon dressing, cheese, crunchy veggies and croutons (and bacon if you're inclined) are so right together. How can something so simple be so perfect? Thank you for sharing, Canlis.
This is a very tasty salad. I have what I thought was the original recipe from Canlis, and it calls for coddling the egg for 1 minute in its shell before adding it to the lemon and oil mixture. Since I'm leery of feeding raw eggs to my guests, I'll continue coddling the egg for the dressing.
Canlis Salad
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