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Canlis Salad

  • Author: Modified From Saveur
  • Total Time: 50 minutes
  • Yield: 4 1x


This salad from Canlis Restaurant in Seattle proves that simple things are sometimes the best. This recipe is a modified version of one published by Saveur.


Units Scale

For the dressing

1 egg, at room temperature

1/4 cup plus 1/2 teaspoon fresh lemon juice

3/4 teaspoon water

1/4 cup extra-virgin olive oil

For the croutons

2 tablespoon unsalted butter, melted

1 teaspoon dried oregano

1 teaspoon 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

For the salad

1/2 pound slab bacon, cut into 1/2″ cubes

1 cup grated pecorino

1 cup mixed red and yellow grape tomatoes, halved

1/2 cup mint leaves, thinly sliced

3 tablespoons oregano leaves

1/2 cup scallions, thinly sliced

2 romaine hearts, cut crosswise into 1″ strips


To make the dressing

If you are comfortable with using a raw egg you may skip ahead to step #3.

Separate the egg and place the egg yolk in a microwave-safe cup, discard the white or save for another use. Add the ½ teaspoon lemon juice and ¾ teaspoon water and combine. Cover tightly with plastic wrap. Microwave on high until the mixture bubbles (about 30 seconds). Carefully remove the plastic and stir with a clean fork. Replace the plastic wrap and cook until it bubbles again, about 15 seconds, and let it bubble for 5 to 10 more seconds. Stir again with another clean fork. Let cool to room temperature.

Whisk together egg mixture (or raw egg) and lemon juice in a medium bowl. Slowly drizzle in oil, whisking constantly to make a smooth vinaigrette. Season with pepper; set aside.

To make the croutons

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.

To assemble the salad

In a 10″ skillet, bring 1 cup water to a boil. Add bacon and cook, stirring occasionally, until water evaporates, about 10 minutes. Reduce heat to medium and cook until bacon crisps but do not overcook, about 5 minutes; let cool.

Just before serving toss bacon, reserved croutons, vinaigrette, and remaining ingredients in a large salad bowl and season with salt and pepper.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Salads
  • Cuisine: American


  • Calories: 538.64
  • Sugar: 4.26 g.
  • Sodium: 1558.61 mg.
  • Fat: 34.66 g.
  • Saturated Fat: 14.62 g.
  • Carbohydrates: 25.58 g.
  • Fiber: 4.94 g.
  • Protein: 31.82 g.
  • Cholesterol: 138.69 g.

Keywords: Canlis Restaurant