See the Recipe. Kurt E. Smith

This salad comes from the namesake Seattle restaurant.

Canlis Salad Canlis Salad
This salad of herbed croutons, cherry tomatoes, bacon lardons, and an eggy lemon vinaigrette over romaine, comes from the namesake Seattle restaurant.
Yield: serves 4


  • 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
  • 14 cup fresh lemon juice
  • 14 cup extra-virgin olive oil
  • 12 lb. slab bacon, cut into 1/2″ cubes
  • 1 cup grated pecorino
  • 1 cup mixed red and yellow grape tomatoes, halved
  • 12 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.