Best Canlis Salad Recipes

CANLIS SPECIAL SALAD

Steps:

• Into a large wooden bowl, pour 2 Tbsp oil.
• Sprinkle with salt and rub firmly with garlic.
• Remove garlic.
• In the bottom of the bowl, place tomatoes.
• Add romaine lettuce.
• Add onion, cheese, and bacon.
• Into a separate bowl, pour 3 oz oil, lemon juice, pepper, mint, and oregano.
• Add the coddled egg. (Be sure to not add the shells!).
• Whip vigorously.
• When ready to serve, pour dressing over salad.
• Add croutons and toss.

CANLIS SALAD

Steps:

• 1. Wash lettuce in cold water, dry thoroughly, & chill in refrigerator. 2. In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but 1 Tbs of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl. 3. Dressing: Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add s&p to taste, then set aside. 4. In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

CANLIS SALAD ADAPTED FROM CANLIS RESTAURANT, SEATTLE.

Steps:

• Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill. 2. In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl. 3. Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside. 4. In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

CANLIS' SALAD

Steps:

• Salad 1 large head Romaine hearts, cut into 1" pieces (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 or wet leaves!!) 8 cherry tomatoes cut in half 1/2 cup thinly sliced green onion 3/4 cup freshly grated Romano cheese 1/2 cup very well done chopped bacon 1/2 cup thinly sliced fresh mint* 1 tablespoon thinly sliced oregano leaves 1/2 cup croutons* kosher salt and fresh ground tellicherry black pepper to taste Dressing 1/2 cup olive oil 1/4 cup freshly squeezed lemon juice 1/4 teaspoon fresh ground tellicherry black pepper 1/4 teaspoon minced garlic 1 coddled egg* Ingredient notes: Mint - you can't use too much mint (experiment yourself) Coddled Egg - Pour boiling water into a cup and put a whole egg (in the shell) into the hot water , let sit for 1 minute. You may substitute with pasteurized egg mixture (found in the dairy section in cartons). Croutons - We make our own croutons. Butter and Italian seasoning.

CANLIS SALAD

Steps:

• Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
• In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
• Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.
• In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.