I decided to check Google before writing about Canlis Salad. The Heritage Cookbook says Canlis Salad comes from Connecticut, or at least this recipe did. Google says there is a Canlis Restaurant in Seattle, and the chef learned this recipe from his Lebanese mother. There can perfectly well be Lebanese in Connecticut, and in fact, I am sure that there are persons of Lebanese descent living in the Nutmeg State. Lebanese makes sense as well, because of the mint. In any case, this is a dynamite salad, and I did not leave anything out! (Amazingly enough!)
It was well received by the masses who did not make fun of it, or me. I would have said that the recipe could be French, because of the bacon and the egg. Along the Loire Valley, one can buy the most amazing salads, salads that weigh at least a pound and a half, and are excavated more than eaten, like an archeological site. They contain lardons, which are basically thick pieces of bacon, and poached eggs. They are also delicious. This salad was meager by comparison, although many of us may not want mega salads.
2 heads romaine lettuce
1 pound bacon slices
2 teaspoons vegetable oil
1 cup one half inch bread cubes
salt to taste
1 clove garlic, peeled
1/3 cup of olive oil.
2 tomatos, peeled cored and cut into eighths.
1/4 cup chopped scallion, including green part
1/2 cup freshly grated Romano cheese, or Parmesan Cheese.
Juice of two lemons.
1/4 teaspoon chopped fresh mint
1/4 teaspoon dried oregano
freshly ground black pepper to taste
1. Trim and rinse the lettuce and cut or tear it into bite-size pieces. Pat dry, place in plastic bag and chill.
2. Place the egg in a saucepan, cover with water, bring to a simmer and simmer one minute. Drain. Set aside.
3. Cook the bacon until it is crisp. Drain on paper towels. Let bacon cool; then break or cut into small pieces.
4. Heat the vegetable oil in a skillet and add the bread cubes. Cook, shaking the skillet and stirring, until cubes are golden brown and crisp. Drain on paper towels.
5. Sprinkle the bottom of a salad bowl with salt and rub with the garlic. Remove the garlic and stir in one tablespoon of the olive oil. Add the tomato wedges and the lettuce.
6. Sprinkle with the scallion, cheese and bacon bits.
7. In a small mixing bowl, combine the remaining olive oil, the lemon juice, mint, oregano and lightly cooked egg. Stir thoroughly pour the dressing over the salad. Add salt and pepper and toss. Add the bread cubes, toss once more and serve immediately. Four to six servings.