foodie joanie’s canlis salad

foodie joanie's canlis salad

This salad is a variation on the chef’s salad minus the hard boiled egg. To make this salad for two, I halved all the ingredients (in parentheses). However, it’s not possible to halve an egg so I made the full amount of dressing. Now I have 1/2 cup of leftover salad dressing. It will not go to waste. As a practicing Chinese (it’s an occupation), eating well  is not only an expected dividend, but never waste food is our mantra. I offer fried rice as proof. I did make one major substitution: I used Canadian bacon instead of bacon. I sacrificed the crunch for a salad that could be a meal instead of a side.

Foodie Joanie’s Canlis Salad (adapted from the New York Times magazine)

Prep time: 30 minutes (includes 20 minutes chill time)
Cook time: —
Serves 4-6

2 heads of romaine, outer leaves discarded, chopped (1 head)
4 slices Canadian bacon, sliced into strips [4 strips bacon, crumbled, in the original recipe]
1 cup cubed fresh Italian bread (1/2 cup)
1/2 cup scallions, thinly sliced (1/4 cup)
3/4 cup fresh mint leaves, roughly chopped (1/3 cup)
1 tablespoon fresh oregano leaves, roughly chopped (1/2 tablespoon)
12 cherry tomatoes, halved (6 cherry tomatoes)
3/4 cup freshly grated Romano cheese (1/3 cup)

1 egg
1/4 cup freshly squeezed lemon juice
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste
sugar, to taste, if the dressing is too sour

  1. Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
  2. To make the bacon version, heat a large pan over medium-high heat, then fry the bacon until it is nearly crisp. Remove to a small plate lined with a paper towel. Drain off all but one tablespoon of fat from the pan,  then add the bread cubes to the pan and toss to coat. Turn heat to low and toast, tossing the bread occasionally with a spatula until it is crisp. Remove to another bowl.

Cook’s Note: No cooking necessary in this foodie’s version! Instead of using bacon, cut up 4 slices of Canadian bacon into strips. The large pan can be used to toast the bread cubes. No oil necessary, but if you insist, spray the bread cubes with cooking spray.

  1. To make the dressing, first, coddle an egg. Place a whole egg in the shell into a coffee cup, then pour boiling water over the top. Allow the egg to steep 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. Now, add sugar, salt and pepper to taste, then set aside.
  2. Assemble the salad in a large bowl. Combine the chilled lettuce, scallions, mint, oregano, and the (Canadian) bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the fried/toasted bread cubes, and the cheese sprinkled generously on top.

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