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Salad:
Dressing:
In a small bowl, whisk the coddled egg and the lemon juice. Add all the other ingredients except the olive oil and mix. Whisk in the oil in a steady stream. Refrigerate until use.
In salad bowl, put the tomatoes, then the Romaine.
Just before serving, add the remaining ingredients and the dressing. Toss well and adjust seasonings. Add more grated cheese and lemon if desired.
Poster's Notes:
Canlis was the best restaurant in Seattle, where I grew up, for years -- and still is one of the best. Canlis started serving their famous salad in the early fifties, and they still make it today (the recipe has been updated a bit). Every nice Jewish girl in Seattle learned how to make that salad; they served it to potential husbands and later their husbands. The secret is the lemon juice and the fresh mint and fresh oregano. It's basically a variation on a Caesar salad, to which I've added my own touches.
Posted by Sharon Boorstin
Nutritional Info Per Serving: N/A
2 tomatoes, cut into eighths
1-1/2 large heads Romaine lettuce, leaves cut into thin strips
1/2 cup chopped green onions
1-1/2 cups croutons
1 cup grated Romano cheese
1/3 cup fresh-squeezed lemon juice or more to taste
1 coddled egg (immerse egg in boiling water for 1 to 2 minutes)
1 garlic clove
8 to 10 fresh oregano leaves, chopped, or 1 tsp. dried oregano flakes
1/2 cup fresh mint leaves, chopped, or 2 tsp. crumbled dry mint
1/2 tsp. salt
1/2 tsp. fresh ground pepper or more to taste
1/3 to 1/2 cup extra-virgin olive oil
Fresh mint adds a fresh, intriguing taste to the salad dressing used on the Canlis salad. My version of it is one of the star dishes in my new memoir/cookbook, "Let Us Eat Cake: Adventures in Food and Friendship" (ReganBooks/HarperCollins).