Low Carb Canlis Salad. The Canlis Salad comes from the Canlis restaurant in Seattle, WA and has become an institution. I myself have never eaten there and after looking at their menu (no individual prices) I can see why. It’s expensive and I’ll bet well worth it. The recipe for this salad is perhaps their signature dish and if not, it is certainly what they are most famous for.
From their website: “Of all the recipes requested, none is more cherished than the Canlis Salad. Taught to him by his Lebanese mother, the Canlis salad was perfected by Peter Canlis and introduced to the world on opening night, December 11, 1950. Served in homes and restaurants around the world, the recipe, [as it appears below], is one of our family’s prized possessions”. Yeah, I tweaked it for low carb, a bit more to my liking, and took out the croutons. This is a Lebanese salad and the mint is original to the recipe. When I say in a recipe “the mint is optional but good” it just means you can leave it out but I guarantee you it is good to buy and use mint as it enhances the flavors of anything you use it in and you will find it used in many ways, in many recipes on this site.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 Small Or 1 Large Head Romaine
- ½ Lb Crispy Cooked Chopped Bacon
- 18 Halved Cherry Tomatoes Or 2 Medium Chopped
- ¼ C Slivered Green Onion Tops
- 1 Egg (There Is A Trick Here)
- ½ C Parmesan Cheese
- ½ C Olive Oil
- 1 T Crushed Garlic
- ¼ C Lemon Juice
- ¼ C Chopped Fresh Mint (I use 1 T Dried Mint)
- ¾ t Dried Oregano + More To Taste
- ½ t Salt
- Lots Of Fresh Ground Pepper
- Wash, dry, chop, cover and refrigerate lettuce in a large bowl. (It will get super crispy).
- Cook & chop bacon.
- Halve or chop the tomatoes.
- Carefully put your egg into a cup (without breaking it and gently pour boiling water on it and count to 60 you know, like a one minute egg. This is the easy way to coddle an egg. If you bust the egg then don’t pour the water in-just use it *raw. (See Caesar Dressing and note below).
- Pour off water and put egg into small processor along with the garlic, mint, lemon juice, oregano, & salt.
- Slowly pour in the olive oil.
- Add Parmesan cheese and pulse a couple of times to mix.
- Add bacon, tomatoes, and green onions and to lettuce & toss to mix.
- Add dressing to coat all.
- Serve with lots of fresh ground pepper.
- 6 Servings
- 397 Calories, 9.7g Protein, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carb
- *I personally do not coddle my eggs but some people are still squeamish about raw eggs even though they have been pasteurized for many years now. Go figure.