Canlis Salad

The Cowgirl Gourmet was inspired by SaveurThe New York Times and Canlis restaurant to make their famous salad recipe

Hold on to your seats, ladies and gentlemen, this is one special salad that is worthy of repeating. Again and again. The trick? Get all of your ingredients ready so you can put the salad together quickly. You can make the bacon, dressing and croutons in advance. Chop your herbs and green onions and make sure the lettuce is cleaned and super dry. 

Yes, there are a few steps in this recipe, but let me assure's more than worth it! And faster and cheaper than a flight to Seattle, unless, of course, you're already in Seattle and then Canlis should be on your hit list. Even if you just have the salad...because, trust me, you won't be the first.

Serves 4-6


1 cup cubed rustic white loaf or baguette

2 Tablespoons butter, unsalted, melted

1 teaspoon dried oregano

1 teaspoon dried thyme

1 garlic clove, chopped

Preheat oven to 325 degrees.

In a microwave safe bowl, place the butter and cook in the microwave for 15 seconds increments until butter is melted. Add the dried herbs, a pinch of salt and freshly ground pepper and mix well to combine. Toss in the cubed bread and mix well.

On an aluminum-lined baking sheet, pour the cubes of bread and place in a 325 degree oven. Stir every 10 minutes and cook until golden. Mine took about 30 minutes or so, but check on them frequently to determine how "toasted" you want them. When they are ready, remove from the oven and set aside.


1/2 lb. nitrate-free, thick-cut bacon, chopped (about 4-5 pieces)

1 cup water

In a skillet, add 1 cup of water and bring to a boil. Once boiling, add the chopped bacon and continue boiling until the water evaporates--this should be about 10 minutes. As soon as the water evaporates, the bacon will start to fry and stir frequently. Again, watch the bacon as it will go from almost cooked to over cooked in seconds...

Remove the bacon from the skillet and place on a paper towel lined plate. Set aside.


1 egg

1/3 cup freshly squeezed lemon juice

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 wooden bowl

1 garlic clove

Boil some water (about 2 cups) and pour in a glass. Gently place the egg in the glass and let sit for 1 minute.

While the egg is being "coddled", drizzle a little extra virgin olive oil in a wooden bowl and then rub a garlic clove all around and leave it in the bowl. (If you don't have a wooden salad bowl, just use your regular salad bowl.) Next add the lemon juice, salt, pepper and whisk. 

Remove the egg from the hot water and crack it in the bowl and whisk again so everything is combined. While whisking constantly, drizzle in the olive oil until the dressing becomes emulsified and thickened. Pour the dressing into another container and set aside.


1/2 cup chopped mint

1 Tablespoon chopped oregano

1/2 cup chopped green onions

10 yellow and red cherry tomatoes, halved

1 head of crispy Romaine letter, washed and dried

1/2 cup crispy bacon

1 cup croutons

3/4 cup Pecorino cheese, grated, with 1/4 cup reserved for garnish

In the salad bowl, add the herbs, onions, tomatoes and lettuce. Top with the bacon, 1/2 cup of Pecorino cheese and croutons. Toss well. Drizzle with half of the salad dressing and toss again. Taste and, if it needs more dressing, add more. Toss to combine, plate, sprinkle each plate with a Tablespoon of grated cheese, more freshly ground black pepper and serve immediately.