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canlis salad

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

The Canlis Restaurant in Seattle is known for its house salad (once named the best salad in the country). Mark Canlis said it was his grandfather's recipe, a man who learned to cook from his Greek and Lebanese mother. Canlis chefs make croutons with butter and Italian seasoning but use croutons of your choice. The salad isn't that time-consuming to make (20 minutes, tops). But some steps are done in advance for best results (and aren't included in prep time). You can skip some steps, but you compromise some of the flavor. It's like a Caesar's Salad, but mint gives it a Middle Eastern touch.

yield 4 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For canlis salad

  • PREP WORK (TO SEASON SALAD BOWL)
  • 1 lg
    fresh garlic clove, halved lengthwise
  • 1 Tbsp
    olive oil
  • SALAD
  • 1 lg
    romaine lettuce head
  • 1/2 cup
    green onion, thinly sliced
  • 3/4 cup
    Romano cheese, freshly grated (don't use Parmesan as a substitute)
  • 1/2 cup
    bacon, cooked well and chopped or crumbled
  • 1 Tbsp
    fresh oregano leaves, thinly sliced
  • 1/2 cup
    fresh mint leaves, thinly sliced
  • 1/2 cup
    croutons
  • 8
    cherry tomatoes, halved
  • kosher salt, to taste
  • tellicherry black peppercorns, ground - to taste
  • DRESSING
  • 1 lg
    egg, coddled in boiling water (see step #5)
  • 1/4 tsp
    black pepper
  • 1/4 cup
    lemon juice, freshly squeeed
  • 1/4 tsp
    minced garlic - optional
  • 1/2 cup
    olive oil

How To Make canlis salad

  • 1
    Up to one day before making the salad, separate all of the Romaine leaves. Cut off the bottom of each Romaine stalk about an inch up from the bottom. You'll see some white foam (which is bitter and will need to be drained). Wash each of the Romaine leaves in running water. Then prop Romaine leaves, cut side down, on paper towels in the refrigerator overnight.
  • 2
    In the morning, use a sharp knife to cut Romaine leaves into 1-inch pieces (never use a dull knife as it can bruise lettuce). Place cut lettuce in a colander, and rinse it under slightly warm running water. Keep colander in sink to let Romaine drain and dry completely. Place lettuce (still in colander) in the fridge for several hours.
  • 3
    Rub the cut side of the garlic halves and the oil all over the inside of the salad bowl. (It's best to use a wooden bowl for this salad, but other salad bowls will work well, too.)
  • 4
    Place the chilled Romaine, green onion, Romano cheese, bacon, oregano and mint in the seasoned salad bowl. Season it with kosher salt and ground peppercorns.
  • 5
    For the Dressing - Pour 1 to 1 1/2 cups boiling water in a cup (or small bowl). Place the whole egg (still in shell) in the hot water and let it sit for 1 minute. Remove egg from water, and gently crack open the egg shell. Place the coddled egg in a small mixing bowl. Add pepper, lemon juice and garlic to the mixing bowl, and whisk thoroughly. Gradually add oil while still whisking, until well mixed. Pour the dressing over the salad, and toss thoroughly.
  • 6
    To serve - Divide the salad among 4 separate salad plates. Arrange croutons, tomato halves and (if desired) a sprinkling of additional Romano cheese on each salad, to finish the presentation. Serve the salads immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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