Canlis Salad Recipes

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CANLIS SALAD



Canlis Salad image

Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and cherry tomatoes, all cloaked in a thick, lemony dressing that recalls Caesar (you all did love him once, and not without cause). But a strong scent of the Middle East flows through it as well, courtesy of the Canlis clan's roots in Greece and Lebanon, with heaps of chopped mint and oregano mixed in with the greens. These combine with the bright, eggy taste of the dressing to elevate the entirety far beyond the confines of a salad to be eaten simply with meat and potatoes. A Canlis salad, properly prepared, is a revelation.

Provided by Sam Sifton

Categories     salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

2 heads of romaine, outer leaves discarded, chopped
4 bacon slices, chopped
1 cup cubed fresh Italian bread
1 egg
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
Kosher salt and black pepper
1/2 cup scallions, thinly sliced
3/4 cup fresh mint, roughly chopped
1 tablespoon fresh oregano leaves, roughly chopped
12 cherry tomatoes, halved
3/4 cup freshly grated Romano cheese

Steps:

  • Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
  • In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
  • Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.
  • In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 22 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 785 milligrams, Sugar 4 grams, TransFat 0 grams

CANLIS SALAD



CANLIS SALAD image

Categories     Leafy Green     Bacon

Yield 4-6 people

Number Of Ingredients 12

2 heads of romaine, outer leaves discarded, chopped
4 slices bacon, chopped
1 cup cubed fresh Italian bread
1 egg
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste
1/2 cup scallions, thinly sliced
3/4 cup fresh mint, roughly chopped
1 tablespoon fresh oregano leaves, roughly chopped
12 cherry tomatoes, halved
3/4 cup freshly grated Romano cheese

Steps:

  • 1. Wash lettuce in cold water, dry thoroughly, & chill in refrigerator. 2. In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but 1 Tbs of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl. 3. Dressing: Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add s&p to taste, then set aside. 4. In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

CANLIS SPECIAL SALAD



Canlis Special Salad image

The Canlis Restaurant is in Seattle. To coddle an egg, bring a small saucepan of water to a simmer. Then simmer the egg for exactly 1 minute. Coddled eggs make the dressing very creamy.

Provided by Krsi Sue

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 garlic clove
1 dash salt
2 medium tomatoes, cut in 1/8s
2 heads romaine lettuce, sliced in 1-inch strips
1/4 cup green onion, chopped
1/2 cup romano cheese
1 lb bacon, cooked, chopped
1 cup crouton
3 ounces olive oil
2 lemons, juice of
1/2 teaspoon black pepper
1/4 teaspoon mint, fresh & chopped
1/4 teaspoon oregano
1 egg, coddled

Steps:

  • Into a large wooden bowl, pour 2 Tbsp oil.
  • Sprinkle with salt and rub firmly with garlic.
  • Remove garlic.
  • In the bottom of the bowl, place tomatoes.
  • Add romaine lettuce.
  • Add onion, cheese, and bacon.
  • Into a separate bowl, pour 3 oz oil, lemon juice, pepper, mint, and oregano.
  • Add the coddled egg. (Be sure to not add the shells!).
  • Whip vigorously.
  • When ready to serve, pour dressing over salad.
  • Add croutons and toss.

Nutrition Facts : Calories 465.1, Fat 42.4, SaturatedFat 11.7, Cholesterol 67.3, Sodium 605.7, Carbohydrate 11, Fiber 4, Sugar 3.1, Protein 11.8

PETER CANLIS SHRIMP



Peter Canlis Shrimp image

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims.

Provided by lazyme

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
12 large shrimp, about 16 per pound, peeled and deveined, shells reserved for shrimp butter, if using
1 teaspoon dried red pepper flakes (or more)
2 teaspoons chopped garlic
2 teaspoons freshly squeezed lime juice
1/4 cup dry vermouth
1/4 cup butter (shrimp butter, see note below)
mesclun, mixed young salad greens, for garnish

Steps:

  • HEAT THE OLIVE OIL in a large skillet over medium-high heat until hot and just beginning to smoke.
  • Add the shrimp and cook until lightly browned, about 2 minutes on each side, and then pour off any oil remaining in the pan.
  • Add, in this order, the red pepper flakes, garlic, lime juice, and vermouth, and then simmer to reduce the liquid by half, 1 to 2 minutes, shaking the pan gently.
  • Add the butter, take the pan from the heat, and swirl the pan to gently melt the butter and incorporate it into the pan juices.
  • SPOON THE SHRIMP and the butter sauce onto individual plates, garnish with a small mound of mesclun, and serve immediately.
  • NOTE: To make shrimp butter, melt 1/2 cup unsalted butter in a medium saucepan over medium heat, then add the shells from the shrimp and cook until the shrimp shells are deep red and the butter is quite aromatic, about 10 minutes. Strain the butter to remove the shells, and then chill. Keep the butter cold until just before adding it to the cooked shrimp.

Nutrition Facts : Calories 373, Fat 37.3, SaturatedFat 16.6, Cholesterol 124.8, Sodium 226.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 9

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