Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

canlis salad

3 Pinches
Northwestgal avatar
Renton, WA
Updated on Dec 2, 2024

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.

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

Ingredients

  • PREP WORK (TO SEASON SALAD BOWL)
  • 1 large fresh garlic clove, halved lengthwise
  • 1 tablespoon olive oil
  • SALAD
  • 1 large 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 tablespoon 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 large egg, coddled in boiling water (see step #5)
  • 1/4 teaspoon black pepper
  • 1/4 cup lemon juice, freshly squeeed
  • 1/4 teaspoon minced garlic - optional
  • 1/2 cup olive oil

How To Make canlis salad

  • Step 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.
  • Step 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.
  • Step 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.)
  • Step 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.
  • Step 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.
  • Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes