The Canlis Salad
In the 1960's my parents used to go to the Canlis restaurant on a regular basis - it was their favorite restaurant. My mother has passed on this recipe and we had it on special occasions when I was growing up. We moved away from Seattle almost 40 years ago; however, we still enjoy this recipe. There our several versions of this on the site - each one a little different."I have had this salad, I use to live in Northpark Seattle area and bro-in-law still works at Ballard fire station, I ate here once in the mid 80's, I will have this for dinner tomorrow with my gazpacho, it was 108 here in the shade, suppose to be hotter tomorrow. No way the oven or stove is going on" - guitarmom
Yield: 6 Ready in 45 minutes
20 people trying soon
Verified by stevemur
|2 large headRomaine|
|2 Tomatoes; peeled|
|1/4 cupRomano Cheese; freshly grated|
|1 poundBacon; cooked, finely chopped|
|1/4 teaspoonMint; fresh chopped|
|3 ounceolive oil|
|2 Lemon; juice of|
|1/2 teaspoonBlack Pepper; freshly ground|
|1 Egg; coddled|
|1/4 cupGreen Onions; sliced|
|1/2 teaspoonGarlic powder|
The Canlis Salad Preparation
Wash drain and shred lettuce. Wash and chop tomatoes, then grate cheese. Mix ingredients for dressing. Rub serving bowl with olive oil and garlic powder.
Place lettuce, tomatoes bacon and cheese in the bowl. Pour dressing over all. Toss well and toss for each serving. Ingredients for dressing - olive oil, lemon juice, ground pepper, chopped mint leaves, oregano and coddled egg.
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