Today’s 5 star secret recipe comes from Canlis, a longtime Seattle institution. This fine-dining restaurant offers Pacific North West fare in a mid century-modern home.
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. But a strong scent of the Middle East flows through it as well, 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.
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New 5 Star Secret Recipe
2 heads of romaine, outer leaves discarded, chopped
4 slices bacon, chopped
1 cup cubed fresh Italian bread
¼ cup freshly squeezed lemon juice
½ cup olive oil
Kosher salt and freshly ground black pepper to taste
½ cup scallions, thinly sliced
¾ cup fresh mint, roughly chopped
1 tablespoon fresh oregano leaves, roughly chopped
12 cherry tomatoes, halved
¾ cup freshly grated Romano cheese
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.
Source: NY Times