A Word From The Cook

“Mint is the standout ingredient in this famous salad from Canlis Restaurant in Seattle – you can’t use too much of it!”


Prep Time:

30 min


4-6 people


  • For Salad:
  • 1 large head romaine hearts
  • ½ cup green onions
  • 1 ¼ cups Romano cheese, freshly grated (reserve ½ cup for garnish)
  • ½ cup bacon
  • 1 tablespoon fresh oregano, thinly sliced
  • ½ cup fresh mint, thinly sliced
  • ½ cup croutons
  • 8-12 cherry tomatoes
  • Kosher salt and freshly ground pepper
  • For Dressing:
  • ½ cup olive oil
  • ¼ cup lemon juice, freshly squeezed
  • 1 coddled egg
  • ¼ teaspoon minced garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  1. Step 1 – Prepare Salad Ingredients
    1. Cook bacon until crispy, drain and slice thinly.
    2. Cut romaine hearts into 1 inch pieces.
    3. Thinly slice green onions.
    4. Grate Romano cheese.
    5. Slice mint and oregano thinly.
    6. Slice cherry tomatoes in half.
  2. Step 2 – Make Dressing
    1. Coddle the egg to purify the outer egg shell.
    2. Coddling also makes it easier to separate the yolk from the white.
    3. To coddle the egg, boil water and remove from heat.
    4. Steep egg in simmering water for 1 minute and remove.
    5. Then crack egg and add immediately to ingredients below.
    6. To make dressing, put the oil, lemon juice, coddled egg, garlic, salt and pepper in a bowl and whisk vigorously.
  3. Step 3 – Toss and Serve!
    1. In a large salad bowl, add romaine, green onions, ¾ cup of the cheese, bacon, oregano, and mint.
    2. Pour desired amount of dressing into the salad and toss thoroughly. Divide salad onto plates, top each with croutons, sprinkle remaining cheese, and add sliced tomatoes.
    3. Add salt and freshly ground pepper to taste.