Canlis Salad! This original recipe from the famed Seattle Restaurateur, Peter Canlis, is straight out of the pages of “Dining in Seattle” cookbook! Prep time: 30 minutes Serves: 4-6Canlis Restaurant in Seattle has served this dish since its Watch the Videoopening night in 1950. It was named one of the best100 dishes in America by Saveur Magazine.
Ingredients For Salad For Dressing 1 large head romaine hearts ½ cup olive oil ½ cup green onions ¼ cup lemon juice, freshly squeezed 1 ¼ cups Romano cheese, freshly grated 1 coddled egg (reserve ½ cup for garnish) ¼ teaspoon minced garlic ½ cup bacon ¼ teaspoon kosher salt 1 tablespoon fresh oregano, thinly sliced ¼ teaspoon freshly ground black pepper ½ cup fresh mint, thinly sliced ½ cup croutons Cook’s notes: Tellicherry black 8-12 cherry tomatoes pepper is recommended for its fully developed flavor Kosher salt and freshly ground pepper
Step 1- Prepare Salad Ingredients Cook bacon until crispy, drain and slice thinly Cut romaine hearts into 1 inch pieces Thinly slice green onions Grate Romano cheese Slice mint and oregano thinly Slice cherry tomatoes in half
Step 2 - Mix Dressing Coddle the egg to purify the outer egg shell while making it easier to separate the yolk from the white. To coddle the egg, boil water and remove from heat. Steep egg in simmering water for 1 minute and remove. Then crack egg and add immediately to ingredients below. To make dressing, put the oil, lemon juice, coddled egg, garlic, salt and pepper in a bowl and whisk vigorously.
Step 3 – Toss and Serve In a large salad bowl, add romaine, green onions, ¾ cup of the cheese, bacon, oregano, and mint Pour desired amount of dressing into the salad and toss thoroughly Divide salad onto plates, top each with croutons, sprinkle remaining cheese, and add sliced tomatoes Add salt and freshly ground pepper to taste Cook’s note: Mint is the ingredient that makes this salad unique – you can’t use too much of it!
Canlis Salad! For more great recipes visit www.TheBrownLounge.com Watch the VideoDining in Seattle CookbookBy Andrea Umbach, Andrea Lott, and Elliot Wolf