Canlis Salad
Published May 27, 2020
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2heads of romaine, outer leaves discarded, chopped
- 4bacon slices, chopped
- 1cup cubed fresh Italian bread
- 1egg
- ¼cup freshly squeezed lemon juice
- ½cup olive oil
- Kosher salt and black pepper
- ½cup scallions, thinly sliced
- ¾cup fresh mint, roughly chopped
- 1tablespoon fresh oregano leaves, roughly chopped
- 12cherry tomatoes, halved
- ¾cup freshly grated Romano cheese
Nutritional analysis per serving (6 servings)
329 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 9 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Been making Canlis Salad from original recipe from WAY back in late 70's. This is a little different and a lot better! Omitting bacon still makes a great salad - use some olive oil to toast crutons. Noting some don't want to use coddled egg yolk (but it is safe to do), try Lidia Bastianich's trick of using a hard boiled yolk in blender with other dressing ingredients. You can get by with @ 1.5 tsp dry oregano instead of fresh; whisk into dressing. Fresh mint is essential.
Amazing salad.
That said, it is time consuming. Home cooks don't have kitchen help prepping, slicing and dicing. There is no way said salad is ready in 10 minutes. Try as I might I barely got it on the table in 45, and I know my way around pots and pans.
As a Seattleite my family has made this salad for years. At the end of the day, while it seems straightforward, you really cannot omit anything from the recipe - it is very finely balanced. If you take out the bacon, the dressing isn't salty enough. If you take out the fresh mint and oregano, it doesn't have much tang. If you take out the croutons, it doesn't have much heft. Agree with others - rub the bowl with garlic.
Really nice along side a grilled skirt steak. But if you are wondering, yes, this salad is a meal unto itself.
If using lemon juice from a bottle, go easy. The croutons are divine. If using turkey bacon, add a little olive oil afterwards for the toasting. Hard boiled egg in a blender was great. Couldn’t stomach the coddled egg. Adding an extra hard boiled egg or two to the salad would also be good to make it more of a meal itself.
How long does the dressing keep in the fridge?
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