Seattle's Signature Recipes: Canlis Salad | Food

Canlis Salad
(serves 4 to 6)

Salad
1 large head Romaine hearts, cut into 1" pieces
(Wash individual leaves in warm water, drain and dry in colander then chill in refrigerator. Don't ever, ever toss a Canlis Salad with warm or wet leaves!!)
8 cherry tomatoes cut in half
1/2 cup thinly sliced green onion
3/4 cup freshly grated Romano cheese
1/2 cup very well done chopped bacon
1/2 cup thinly sliced fresh mint*
1 tablespoon thinly sliced oregano leaves
1/2 cup croutons*
kosher salt and fresh ground tellicherry black pepper to taste

Dressing
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
1/4 teaspoon fresh ground tellicherry black pepper
1/4 teaspoon minced garlic
1 coddled egg*

Ingredient notes:
Mint - you can't use too much mint (experiment yourself)
Coddled Egg - Pour boiling water into a cup and put a whole egg (in the shell) into the hot water and let sit for 1 minute. You may substitute with pasteurized egg mixture (found in the dairy section in cartons).
Croutons - We make our own croutons. Butter and Italian seasoning.

Directions:
To make the dressing, put the salt and pepper, lemon juice, oil, and coddled egg in a bowl and whip vigorously, then reserve. To a salad bowl add the prepared Romaine, green onion, cheese, bacon, oregano, and mint. Pour dressing over salad and toss thoroughly. Split the salad on to four chilled plates and arrange croutons, a sprinkle of Romano cheese and halved cherry tomatoes on the salad to finish the presentation. 

Recipe courtesy of Canlis restaurant