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The Canlis Salad




Source of Recipe


Canlis Restaurant, Seattle, Washington


Recipe Introduction


(Serves 4 to 6)



List of Ingredients




Salad
1 large head Romaine lettuce
(Wash individual leaves in warm water, drain and dry in colander then chill in refrigerator. Don't ever, ever toss a Canlis Salad with warm wet leaves!!)
1 to 2 peeled ripe tomatoes

Condiments
1/2 cup chopped green onion
3/4 cup freshly grated Romano cheese
1/2 cup very well done chopped bacon
4 tablespoons chopped fresh mint*
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 cup croutons*

Dressing
1/2 cup olive oil*
The juice of 1 lemon
1 teaspoon fresh ground pepper
1 coddled egg*

*Ingredient notes:
Mint — you can't use too much mint (experiment yourself)
Olive Oil — The best Canlis salads use olive oil that has been flavored with garlic cloves or rub the inside of a wooden bowl with garlic cloves (If you don't have a wooden salad bowl you could add garlic powder to the dressing mix).
Coddled Egg — Pour boiling water into a cup and put a whole egg (in the shell) into the hot water , let sit for 2 minutes. You may substitute with pasteurized egg mixture (found in the dairy section in cartons)
Croutons — We make our own croutons. Butter and Italian seasoning.



Recipe



Into a large bowl place the tomatoes, cut into eighths. Add the Romaine lettuce, sliced into one inch squares. Then add green onions, cheese (save some of the cheese to sprinkle over top of salad), bacon, oregano and 1/2 of the mint.

To make the dressing, put the pepper, lemon juice, egg and other half of mint in a bowl and whip vigorously. Then slowly add olive oil, whipping constantly and tasting as you do. Pour over salad and toss thoroughly. Add croutons and a sprinkle of Romano cheese last.