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Canlis Salad

TheBrownLounge.com's picture
This original recipe from the famed Seattle Restaurateur, Peter Canlis, is straight out of the pages of "Dining in Seattle" cookbook! Canlis Restaurant in Seattle has served this dish since its opening night in 1950. It was named one of the best 100 dishes in America by Saveur Magazine.
Ingredients
  Romaine heart head 1 Large
  Green onion 1⁄2 Cup (8 tbs)
  Romano cheese 1 1⁄4 Cup (20 tbs), freshly grated (reserve 1/2 cup for garnish)
  Bacon 1⁄2 Cup (8 tbs)
  Oregano 1 Tablespoon, thinly sliced
  Mint 1⁄2 Cup (8 tbs), thinly sliced
  Crouton 1⁄2 Cup (8 tbs)
  Cherry tomato 12 Medium
  Kosher salt 1 Pinch (as per taste)
  Ground pepper 1 Pinch (as per taste)
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs) (freshly squeezed)
  Egg 1 Medium, coddled
  Garlic 1⁄4 Teaspoon, minced
  Black pepper 1⁄4 Teaspoon, freshly ground
Directions

GETTING READY
1. Cook bacon until crispy, drain and slice thinly.
2. Cut romaine hearts into 1 inch pieces.
3. Thinly slice green onions.
4. Grate Romano cheese.
5. Slice mint and oregano.
6. Thinly Slice cherry tomatoes in half.

MAKING
7. To make dressing, put the oil, lemon juice, coddled egg, garlic, salt and pepper in a bowl and whisk vigorously.
8. 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.
9. Divide salad onto plates, top each with croutons, sprinkle remaining cheese, and add sliced tomatoes
10. Add salt and freshly ground pepper to taste.

SERVING
11. Serve immediately.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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