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

1. 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
Canlis Restaurant in Seattle has served this dish since its Watch the Video
opening night in 1950. It was named one of the best
100 dishes in America by Saveur Magazine.

2. Ingredients
For Salad For Dressing
1 large head romaine hearts ½ cup olive oil
½ cup green onions ¼ cup lemon juice, freshly squeezed
1 ¼ cups Romano cheese, freshly grated 1 coddled egg
(reserve ½ cup for garnish) ¼ teaspoon minced garlic
½ cup bacon ¼ teaspoon kosher salt
1 tablespoon fresh oregano, thinly sliced ¼ teaspoon freshly ground black pepper
½ cup fresh mint, thinly sliced
½ cup croutons
Cook’s notes: Tellicherry black
8-12 cherry tomatoes pepper is recommended for its
fully developed flavor
Kosher salt and freshly ground pepper

3. 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

4. Step 2 - Mix Dressing
Coddle 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.

5. Step 3 – Toss and Serve
In 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!

6. Canlis Salad!
For more great recipes
visit
www.TheBrownLounge.com
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Dining in Seattle Cookbook
By Andrea Umbach, Andrea Lott, and Elliot Wolf

7. Thanks