Canlis Salad

Adapted from this recipe served at Canlis, a restaurant in Seattle.

• 1 egg
• ¼ cup freshly squeezed lemon juice
• ½ cup olive oil
• Salt and pepper to taste
• Mixed greens
• 5 slices bacon, cooked and chopped
• ½ cup scallions, thinly sliced
• ¾ cup fresh mint, roughly chopped
• 1 heirloom tomato, thinly sliced

Bring a small pot of water to boil over high heat. Using tongs, gently place the egg in the water so it is submerged and resting on the bottom. Cook for 60 seconds then remove and rinse with water until cool. In a mixing bowl or jar, whisk together lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Season with salt and pepper to taste. 

In a large salad bowl, combine the greens, bacon, scallions, mint, and tomato. Toss with enough dressing to coat the greens and serve immediately.