Canlis salad
Canlis Restaurant's elegantly simple salad, dates back to its 60's & 70's in Waikiki. Fresh herbs, romano cheese and a coddled egg vinaigrette are the secret.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Stove
- Paper towel
- Coffee cup
- Kitchen timer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
- Salad plate
- Refrigerator
Ingredients
- 3 slices thick cut apple smoked bacon
- 1 cup 1/4″ thick baguette slices
- 1 egg
- 1/4 cup lemon juice
- 1/2 cup olive oil
- Kosher or Maldon salt and freshly ground pepper to taste
- 2 heads of romaine, washed dried and chilled
- 2 – 3 green onions, sliced
- 3/4 cups mint, chopped
- 1 – 2 T fresh oregano, chopped
- 1 dozen cherry tomatoes, halved
- 3/4 cup Pecorino Romano cheese, grated
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