Best 2 Canlis Salad Recipes

**Canlis Salad: A Timeless Classic with Modern Variations**

For decades, the Canlis Salad has been a signature dish at Canlis Restaurant in Seattle, Washington, captivating diners with its unique blend of flavors and textures. This iconic salad features a base of crisp romaine lettuce, complemented by a medley of fresh herbs, including tarragon, chives, and parsley. The dressing, a harmonious combination of lemon juice, olive oil, Dijon mustard, and Worcestershire sauce, adds a tangy and savory touch. Over the years, the Canlis Salad has undergone several interpretations, resulting in a collection of variations that cater to diverse tastes and preferences. From the classic recipe to contemporary twists and plant-based alternatives, there's a Canlis Salad for every occasion. Join us on a culinary journey as we explore the essence of this timeless dish and its delectable variations, each offering a unique symphony of flavors and textures.

Let's cook with our recipes!

CANLIS SALAD

CANLIS SALAD image

Categories Leafy Green Bacon

Yield 4-6 people

Number Of Ingredients 12

Ingredients

2 heads of romaine, outer leaves discarded, chopped
4 slices bacon, chopped
1 cup cubed fresh Italian bread
1 egg
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste
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:

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

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

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the salad will be. Fresh, crisp greens, ripe tomatoes, and flavorful cheese will make all the difference.
Don't overcrowd the salad: A good rule of thumb is to use about 1 cup of greens per person. If you add too much, the salad will be difficult to toss and eat.
Use a light hand with the dressing: A little bit of dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
Toss the salad gently: Don't over-toss the salad, or you'll bruise the greens. A few gentle tosses will evenly distribute the dressing.
Serve the salad immediately: Salad is best enjoyed fresh. If you make it ahead of time, store it in the refrigerator and toss it again before serving.

Conclusion:

Canlis Salad is a delicious and refreshing salad that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this salad is sure to be a hit. So next time you're looking for a light and healthy meal, give Canlis Salad a try. You won't be disappointed.