Canlis Salad

by0| PUBLISHED May 8, 2014 5:00 PM
Canlis Salad
See the Recipe. Kurt E. Smith

This salad 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
  • <sup>1</sup>⁄<sub>4</sub> cup fresh lemon juice
  • <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
  • <sup>1</sup>⁄<sub>2</sub> lb. slab bacon, cut into 1/2" cubes
  • 1 cup grated pecorino
  • 1 cup mixed red and yellow grape tomatoes, halved
  • <sup>1</sup>⁄<sub>2</sub> 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.