Best Canlis Salad Adapted From Canlis Restaurant Seattle Recipes

CANLIS SPECIAL SALAD

Canlis Special Salad image

The Canlis Restaurant is in Seattle. To coddle an egg, bring a small saucepan of water to a simmer. Then simmer the egg for exactly 1 minute. Coddled eggs make the dressing very creamy.

Provided by Krsi Sue

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 garlic clove
1 dash salt
2 medium tomatoes, cut in 1/8s
2 heads romaine lettuce, sliced in 1-inch strips
1/4 cup green onion, chopped
1/2 cup romano cheese
1 lb bacon, cooked, chopped
1 cup crouton
3 ounces olive oil
2 lemons, juice of
1/2 teaspoon black pepper
1/4 teaspoon mint, fresh & chopped
1/4 teaspoon oregano
1 egg, coddled

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.

Nutrition Facts : Calories 465.1, Fat 42.4, SaturatedFat 11.7, Cholesterol 67.3, Sodium 605.7, Carbohydrate 11, Fiber 4, Sugar 3.1, Protein 11.8

CANLIS SALAD

Canlis Salad image

Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and cherry tomatoes, all cloaked in a thick, lemony dressing that recalls Caesar (you all did love him once, and not without cause). But a strong scent of the Middle East flows through it as well, courtesy of the Canlis clan's roots in Greece and Lebanon, with heaps of chopped mint and oregano mixed in with the greens. These combine with the bright, eggy taste of the dressing to elevate the entirety far beyond the confines of a salad to be eaten simply with meat and potatoes. A Canlis salad, properly prepared, is a revelation.

Provided by Sam Sifton

Categories salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 heads of romaine, outer leaves discarded, chopped
4 bacon slices, chopped
1 cup cubed fresh Italian bread
1 egg
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
Kosher salt and black pepper
1/2 cup scallions, thinly sliced
3/4 cup fresh mint, roughly chopped
1 tablespoon fresh oregano leaves, roughly chopped
12 cherry tomatoes, halved
3/4 cup freshly grated Romano cheese

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.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 22 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 785 milligrams, Sugar 4 grams, TransFat 0 grams