04.15Canlis Award Winning Salad Recipe | Classic & Elegant

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Canlis Restaurant boasts one of the best green salad recipes you will ever enjoy. Award winning over the years and located in Seattle, Washington, this is a sure guest pleaser. Do you agree with food critics? Try for yourself and see what you think.

SERVES:  4 to 6

INGREDIENTS

1 large head Romaine hearts, cut into 1″ pieces

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 black pepper

1/4 teaspoon minced garlic

1 coddled egg*

* NOTES BY MARK CANLIS

There are some important preparation steps to make this the perfect salad.

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!

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 . Let sit for 1 minute. You may substitute with pasteurized egg mixture (found in the dairy section in cartons).

Croutons – Canlis makes their our own croutons. They use butter and Italian seasoning. You can also make your own. Just don’t use packaged crouttons from the store.

DIRECTIONS

To make the dressing, put the salt and pepper, lemon juice, oil, and coddled egg in a bowl and whip vigorously. 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 onto four chilled plates and arrange croutons, a sprinkle of Romano cheese and halved cherry tomatoes (you can also use vine fresh tomatoes that have had the skins removed by dipping in boiling water until the skin starts to peel) on the salad to finish the presentation.

MARK CANLIS SHARES SECRETS TO MAKING THE ULTIMATE CANLIS SALAD

Follow these tips from Mark to recreate the Canlis Salad  served in the restaurant.

The Canlis salad recipe was my grandfather’s – a man who learned to cook from his Greek and Lebanese mother. There are a few hints that he insisted on when making the salad, and they always seem to make the difference when we’re making it in the home or at the restaurant.

First, prepare the bowl. If you have one, a wooden bowl is best. You’ll want to take a clove or two of garlic and a bit of olive oil and season the bowl by rubbing the two all over the bowl.

Then, focus on the lettuce. It’s best if you can buy the lettuce whole, and a day before cut off the bottom of the stalk about an inch up from the bottom. You’ll immediately see some white foam. This is very bitter, and draining it out of the lettuce will make it sweeter. Just wash it and prop it up over paper towels in the refrigerator over night. The next day it will be clean, sweet and ready to cut into 1 inch squares. Use a sharp knife. Dull knives bruise the leaves.

Bacon? yes. Bacon bits? NO. The salad needs the fat from real bacon to balance the acidity of the lemon juice. Don’t over cook it (that removes the fat). It should be done, but still tender and soft.

Finally, the dressing. Don’t leave out the egg—it’s essential as an emulsifier for the lemon juice and the olive oil. Only use fresh lemon juice!  (The pre-packaged stuff won’t due.) When making the dressing, ere on the tart side. It’s better to have it too tart than too oily. When you taste it (and you should several times) it should taste pretty tangy and tart.

Oh and lastly, only use Romano cheese – Parmesan, though often used as a substitute in other dishes, will ruin the dish. It’s best to have shredded romano, not grated or crumbled, as this dries out the moisture and the character of the cheese.”

Gourmet Review Croutons

By no means does this measure up to Canlis croutons, but here is my personal recipe. I cut up a baguette of a  loaf of french bread into squares for the croutons. I keep a container of olive oil steeped with fresh garlic in my kitchen at all times. For the croutons, I pour a little of the olive oil in a frying pan and lightly cook the croutons until just golden brown. These can be prepared the day before and kept in a ziplock bag if pressed for time. Please do not use store bought croutons. It makes a difference in the salad. Mine don’t measure up to those at Canlis, but it a substitute.

 

BLOG NOTES

Every once in awhile I simply have to prepare this salad for friends and family. So, I thought since the salad is worth a place of honor in my family, that I would publish the recipe again on the blog. It takes some time for preparation, but it is worth it. Now enjoy!

 
 
– The Gourmet Review

07.21Canlis Salad Recipe | The Story Behind The Best Salad Ever

Canlis Salad Recipe

Want a guaranteed over the top delicious green salad? Try this recipe from Canlis Restaurant in Seattle, Washington. It is fantastic. I remember reading many years ago that this salad was named the best salad in the country. This just might be true. Try it and see what you think!

SERVES:  4 to 6

INGREDIENTS

1 large head Romaine hearts, cut into 1″ pieces

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 black pepper
1/4 teaspoon minced garlic
1 coddled egg*

* NOTES BY MARK CANLIS

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!!

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 . Let sit for 1 minute. You may substitute with pasteurized egg mixture (found in the dairy section in cartons).

Croutons – Canlis makes their our own croutons. They use 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. 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 onto four chilled plates and arrange croutons, a sprinkle of Romano cheese and halved cherry tomatoes on the salad to finish the presentation.

SECRET  TIPS FROM MARK CANLIS TO MAKE THE ULTIMATE CANLIS SALAD

Follow these tips from Mark to recreate the Canlis Salad  served in the restaurant.

The Canlis salad recipe was my grandfather’s – a man who learned to cook from his Greek and Lebanese mother. There are a few hints that he insisted on when making the salad, and they always seem to make the difference when we’re making it in the home or at the restaurant.

First, prepare the bowl. If you have one, a wooden bowl is best. You’ll want to take a clove or two of garlic and a bit of olive oil and season the bowl by rubbing the two all over the bowl.

Then, focus on the lettuce. It’s best if you can buy the lettuce whole, and a day before cut off the bottom of the stalk about an inch up from the bottom. You’ll immediately see some white foam…this is very bitter, and draining it out of the lettuce will make it sweeter. Just wash it and prop it up over paper towels in the refrigerator over night. The next day it will be clean, sweet and ready to cut into 1 inch squares. Use a sharp knife…dull knives bruise the leaves.

Bacon? yes. Bacon bits? NO. The salad needs the fat from real bacon to balance the acidity of the lemon juice. Don’t over cook it (that removes the fat). It should be done, but still tender and soft.

Finally, the dressing. Don’t leave out the egg—it’s essential as an emulsifier for the lemon juice and the olive oil. Only use fresh lemon juice!  (The pre-packaged stuff won’t due.) When making the dressing, ere on the tart side. It’s better to have it too tart than too oily. When you taste it (and you should several times) it should taste pretty tangy and tart.

Oh and lastly, only use Romano cheese – Parmesan, though often used as a substitute in other dishes, will ruin the dish. It’s best to have shredded romano, not grated or crumbled, as this dries out the moisture and the character of the cheese.”

Gourmet Review Croutons

By no means does this measure up to Canlis croutons, but here is my personal recipe. I cut up a baguette of a  loaf of french bread into squares for the croutons. I keep a container of olive oil steeped with fresh garlic in my kitchen at all times. For the croutons, I pour a little of the olive oil in a frying pan and lightly cook the croutons until just golden brown. These can be prepared the day before and kept in a ziplock bag if pressed for time. Please do not use store bought croutons. It makes a difference in the salad. Mine don’t measure up to those at Canlis, but it a substitute.

 
Now enjoy this fantastic salad. It is worth the preparation.
 
– The Gourmet Review

09.24Peter Canlis Prawns Recipe | Just a Dash of Vermouth!

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Courtesy Canlis Restaurant

Peter Canlis Prawns adds vermouth and freshly squeezed lime juice to create a delicious twist for this mouth watering appetizer. It is featured at Canlis restaurant in Seattle and is another favorite of mine, along with the  Canlis salad.

SERVES: 3 – 4

INGREDIENTS

5-15 Black Tiger Prawns, 16/20’s, shells removed and reserved

2 tablespoons olive oil

1/2 teaspoon garlic, minced

1/2 teaspoon red chili flakes

1 1/2 teaspoons lime juice, fresly squeezed

1/4 cup vermouth, Lejon Extra Dry

1/4 cup Shrimp Butter (recipe follows)

Sea salt and pepper to taste

Baby greens for garnish

DIRECTIONS

Heat a stainless steel pan with the olive oil on high heat.

Just before smoking point, add cleaned prawns and sear, adding salt and pepper.

When half cooked, pour off excess oil and add garlic.

Remove the pan from the heat and de-glaze with vermouth and lime juice.

Add the chilies. Return pan back to the heat and reduce liquid by half.

Add Shrimp Butter and adjust seasoning.

Remove prawns and arrange on the plate around baby greens.

Finish the sauce, coating the tops of the prawns.

SHRIMP BUTTER

Roast the shrimp shells in convection oven at 500 degrees for 2 minutes or until pink.

Add shells to blender with an equal amount of boiling hot butter and let blend for a few minutes until the shells are completely broken down.

Strain through a fine mesh strainer and chill in an ice bath, whisking the butter to bring it back together.

NOTE

Take a moment to check out the Canlis website and enjoy the award winning food and wine at the restaurant the next time you are in the Pacific Northwest. Canlis first opened its doors in 1950 and the restaurant is now operated by the third generation of talented Canlis family members. You’re guaranteed a great evening!

– The Gourmet Review

09.23Celebrating Seattle’s Canlis Restaurant!

Restaurant Review, Canlis Restaurant, Seattle Restaurant

Courtesy of Canlis Restaurant

Canlis restaurant in Seattle, Washington,  is synonymous with celebration; birthdays, anniversaries, proposals, or just a great night enjoying elegant food and ambience. Residents from the  Pacific Northwest have held Canlis near and dear to their hearts for three generations.

I’ve been fortunate to celebrate my l6th, l8th, 21st and one other major birthdays that I choose not to detail (definitely milestone events) in their Seattle or Honolulu location, so you see I’m rather partial.  There’s a small executive office on the second floor, where my romantic husband surprised me for an anniversary dinner one year, filling the room with my favorite flowers.

As years go by, restaurants change their menus, but for me I always order the Canlis salad, Steak Pierre, shoestring potatoes, and Grand Marnier soufflé. Over the years, as new dishes replaced some of the old, many customers were pleased to hear that if they called at least one day in advance, they could still order Steak Pierre. That’s the kind of attention to detail that long time customers have come to love about Canlis.


Check out more about Canlis at www.canlis.com.

– The Gourmet Review

 

07.03Easy July 4th No Cook Dinner

July 4th No Cook Dinner

The Gourmet Review

Holidays are always a fun time to connect with family and friends. July 4th is no exception. We have friends from Florida, Nevada and California who join us every year, and of course, the Blue Baker,  granddaughter, is the first off the plane. Mr. Baker is beautiful today and we have a great weekend planned.

July 4th No Cook Dinner

The Gourmet Review

The first night is always casual, as everyone arrives throughout the course of the afternoon. A crab fest is an easy, festive way to enjoy the first evening of the holiday weekend. We order crab flown in from our favorite provider, University Seafood. I usually have a mix of whole crabs, for those who like to get into the spirit of the evening and crack their own crabs, mixed shelled crabmeat for the lazy diners and finally, a few choice wholecrab legs. If you have ever cracked your own crab, you will appreciate what it takes to get an entire crab leg out of the shell in one piece.

July 4th No Cook Dinner

The Gourmet Review

I set the table with newspapers and throw big bowls of crabs and crabmeat onto the table. Then I make my favorite Canlis salad (I dare you to find a better salad). Of course, I get all the salad ingredients ready the day before everyone arrives. Finally, I throw warm garlic bread onto the table and everyone helps themselves. I’m a big “do it in advance” person, so I prepare the garlic bread about five days in advance and put it in the freezer, so it is fresh but best of all there’s no last minute preparation. I love mincing some fresh garlic and parsley in garlic infused olive oil and spreading it on French bread.  Then I slice it and wrap in foil. Can’t get easier than that.

July 4th No Cook Dinner

The Gourmet Review

Sun is starting to set. Quick time out to watch the blue herons call it a night. Now back to dinner.

July 4th No Cook Dinner

The Gourmet Review

Spectacular sunset tonight. Perfect for celebrating. The Blue Baker and her friends remind me that they have scattered seashells over the newspaper, along with lots of glass candles for some atmosphere. They have done a great job on the table, as you can see from the photo above.  Try filling some square glass flower vases with sand and nestle a candle on top. Or, if you live away from the ocean, Pottery Barn always carries crab crackers, sand, starfish and shells. These make great table centerpieces when combined with candles.

July 4th No Cook Dinner

Courtesy David Wells

 All that’s left is to pour the wine and get the celebrations underway. Happy Fourth of July!

– The Gourmet Review

  
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