The Canlis Salad
In the 1960s my parents used to go to the Canlis restaurant on a regular basis - it was their favorite restaurant. My mother has passed on this recipe and we had it on special occasions when I was growing up. We moved away from Seattle almost 40 years ago; however, we still enjoy this recipe. There are several versions of this on the site - each one a little different.
In the 1960s my parents used to go to the Canlis restaurant on a regular basis - it was their favorite restaurant. My mother has passed on this recipe and we had it on special occasions when I was growing up. We moved away from Seattle almost 40 years ago; however, we still enjoy this recipe. There are several versions of this on the site - each one a little different.
- 1/2 teaspoon garlic powder
- 1/4 cup green onions sliced
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon oregano
- 2 large head romaine
- 2 tomatoes peeled
- 1/4 cup romano cheese freshly grated
- 1 pound bacon cooked, finely chopped
- 1/4 teaspoon mint fresh chopped
- 3 ounce olive oil
- 2 lemon juice of
- 1 egg coddled
- Carbohydrate 10.9926177083333 g
- Cholesterol 86.7073333333333 mg
- Fat 64.7010885166667 g
- Fiber 5.06691023427248 g
- Protein 14.179424375 g
- Saturated Fat 16.2405283579813 g
- Serving Size 1 1 Serving (384g)
- Sodium 709.013782128667 mg
- Sugar 5.92570747406085 g
- Trans Fat 4.87608450221467 g
- Calories 670 calories
Step-by-step
- Wash drain and shred lettuce.
- Wash and chop tomatoes, then grate cheese.
- Mix ingredients for dressing.
- Rub serving bowl with olive oil and garlic powder.
- Place lettuce, tomatoes bacon and cheese in the bowl.
- Pour dressing over all.
- Toss well and toss for each serving.
Limited kitchen inventory should never stop a classic table-side preparation. A wooden bowl is traditionally rubbed with oil and garlic powder to impart subtle aromatics without overwhelming the crisp romaine leaves, but any large ceramic or glass vessel will suffice if seasoned thoroughly twenty minutes prior to mixing.
Mastering the Coddled Egg Emulsion
Achieving the correct dressing consistency relies entirely on the temperature and protein coagulation of the egg. Submerge a whole egg in simmering water for exactly one minute to achieve a coddled state that yields a velvety texture when beaten with fresh lemon juice and extra virgin olive oil. Whisk the oil into the citrus and herbs in a slow, steady stream until the mixture turns opaque and thick enough to coat the back of a spoon.
- If the dressing separates, add one teaspoon of warm water and whisk vigorously to restore the emulsion.
- Ensure the romaine is thoroughly dried in a salad spinner to prevent the high fat content of the olive oil and bacon from sliding off the leaves.
- Crisp the bacon until completely rendered and chop it finely so the weight distributes evenly throughout the tossed greens.
