Canlis Salad!

This original recipe from the famed Seattle Restaurateur, Peter Canlis, is straight out of the pages of “Dining in Seattle” cookbook!

Prep time: 30 minutes

Serves: 4-6

Watch the VideoCanlis Restaurant in Seattle has served this dish since its opening night in 1950. It was named one of the best 100 dishes in America by Saveur Magazine.

Ingredients For Salad

1 large head romaine hearts

½ cup green onions

1 ¼ cups Romano cheese, freshly grated

(reserve ½ cup for garnish)

½ cup bacon

1 tablespoon fresh oregano, thinly sliced

½ cup fresh mint, thinly sliced

½ cup croutons

8-12 cherry tomatoes

Kosher salt and freshly ground pepper

For Dressing

½ cup olive oil

¼ cup lemon juice, freshly squeezed

1 coddled egg

¼ teaspoon minced garlic

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Cook’s notes: Tellicherry black pepper is recommended for its fully developed flavor

Step 1- Prepare Salad Ingredients

Cook bacon until crispy, drain and slice thinly

Cut romaine hearts into 1 inch pieces

Thinly slice green onions

Grate Romano cheese

Slice mint and oregano thinly

Slice cherry tomatoes in half

Step 2 - Mix DressingCoddle the egg to purify the outer egg shell while making it easier to separate the yolk from the white.

To coddle the egg, boil water and remove from heat. Steep egg in simmering water for 1 minute and remove. Then crack egg and add immediately to ingredients below.

To make dressing, put the oil, lemon juice, coddled egg, garlic, salt and pepper in a bowl and whisk vigorously.

Step 3 – Toss and ServeIn a large salad bowl, add romaine, green onions, ¾ cup of the cheese, bacon, oregano, and mint

Pour desired amount of dressing into the salad and toss thoroughly

Divide salad onto plates, top each with croutons, sprinkle remaining cheese, and add sliced tomatoes

Add salt and freshly ground pepper to taste

Cook’s note: Mint is the ingredient that makes this salad unique – you can’t use too much of it!

For more great recipesvisit

www.TheBrownLounge.com

Watch the Video Dining in Seattle CookbookBy Andrea Umbach, Andrea Lott, and Elliot Wolf

Canlis Salad!

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