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.
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
Instructions
Slice the bacon into 1″ x 1/4″ strips. Cook bacon in a skillet until crisp. Remove and drain on a paper towel.
Discard all but one tablespoon of bacon fat. Add baguette slices to pan and toss. Toast baguette slices on low heat until crisp, turning so they do not burn. Remove from pan and set aside.
To make the dressing, fill a coffee cup with boiling water and drop in a fresh egg. Set your timer for one minute and remove the egg. Rinse with cold water and set aside. Put the lemon juice in a small bowl and gradually whisk in olive oil to form an emulsion. Crack the egg into the vinaigrette and continue to whisk until the dressing is emulsified. Season with salt and pepper to taste.
Slice the lettuce into 1″ strips. Toss lettuce, green onions, mint, oregano, tomatoes, 1/2 cup cheese and croutons together. Transfer to a serving platter or individual salad plates. Top with remaining dressing.