Canlis Seattle Salad Recipe: Anchovy-Infused Velouté With Crisp Celery Crowns

This Canlis Seattle Salad recipe captures the restaurant's signature blend of rich anchovy velouté and delicate crisp celery crowns in your home kitchen. The velouté—infused with anchovies, shallots, and white wine—creates a velvety base that balances the salad's crisp, refreshing elements.

What sets this dish apart is the technique: slow reduction of the velouté and precise celery preparation for that signature crunch.

The salad's foundation lies in its velouté, where anchovies dissolve into a smooth, savory emulsion that coats every ingredient. Paired with tender mixed greens, crisp celery, and toasted almonds, the dish achieves a perfect harmony of textures and flavors.

The key to success is patience—allowing the velouté to reduce to the ideal consistency and ensuring the celery crowns stay crisp through careful preparation.

What you'll achieve is a restaurant-quality salad that feels elegant yet approachable, with layers of flavor in every bite. The velouté's depth contrasts beautifully with the celery's crunch and the greens' freshness, creating a dish that's both sophisticated and satisfying.

This recipe delivers the same experience Canlis diners know and love, adapted for home cooks.

Perfect for dinner parties or a refined weeknight meal, this salad can be prepped ahead and assembled just before serving. The velouté keeps well in the refrigerator, allowing you to focus on plating when guests arrive.

Whether you're recreating a Seattle classic or introducing a new dish to your repertoire, this salad promises to impress.

Ingredients for canlis seattle salad

Four ounces of anchovies kickstart this velouté, while crisp celery crowns bring the signature crunch Canlis is famous for.

The anchovies are non-negotiable—they dissolve into a silky emulsion that makes this velouté sing. Grab Wild Planet or Crown Prince brands from the seafood section, not those sad little cans of anchovies in oil from the canned fish aisle. Shallots should be firm and pale, not sprouting or discolored. For the wine, Kim Crawford or Oyster Bay Sauvignon Blancs are my go-tos—they're crisp and won't overpower. The celery? Look for stalks that are crisp when bent, not rubbery or yellowing. I always buy extra and store them wrapped in damp paper towels in the fridge—they stay crisp for 10 days that way.

No anchovies? White miso paste at half the amount gives a similar umami punch, though it'll taste slightly different. Running out of white wine? Dry vermouth or even chicken stock works in a pinch, but it won't have the same acidity. For the celery crowns, if you can't find perfect stalks, substitute crisp fennel bulbs sliced into thin rounds—they add a lovely anise note. The mixed greens can be pre-washed bags, but I always prefer Dole's baby spinach or Buttercrunch lettuce for that perfect balance of tenderness and crunch. And if you're feeling fancy, toast your almonds in a dry pan until they're golden brown—no oil needed.

This velouté keeps beautifully in the fridge for 5 days, so make a double batch if you're prepping for a dinner party. The celery crowns stay crisp for 3 days if you wrap them tightly in plastic wrap and refrigerate. The almonds? Store them in an airtight container and they'll stay fresh for 2 weeks. Pro tip: Assemble the salad just before serving—the celery softens fast once sliced, and the greens wilt if dressed too early. But the velouté? Make it a day ahead—it tastes even better after the flavors meld.

Step-by-step instructions for anchovy-infused velouté with crisp celery crowns

This Seattle classic delivers rich, umami-packed velouté and delicate celery crowns in perfect harmony.

Melt the 2 tablespoons unsalted butter in a saucepan over medium-low heat until it foams, then whisk in the 4 ounces anchovy fillets and 0.5 cup finely minced shallots. Cook for 3-4 minutes until the shallots soften and the anchovies dissolve completely into the butter—this creates the flavor foundation.

Pour in the 0.5 cup dry white wine and simmer for 2-3 minutes until the alcohol evaporates and the liquid reduces by half. The aroma should be intense and savory—this is your signal to proceed. If it smells sharp, let it cook another minute to fully integrate the flavors.

Gradually whisk in the 1 cup heavy cream while maintaining medium-low heat. The sauce should thicken slightly as it comes to a gentle simmer, but don't let it boil—this prevents curdling. Stir constantly for 3-4 minutes until the sauce coats the back of a spoon and develops a velvety texture.

Season with 0.5 teaspoon diamond crystal kosher salt and 0.25 teaspoon freshly ground black pepper, then remove from heat. The sauce should be smooth with a deep umami richness—this is the signature element of the Canlis Seattle Salad.

Trim the 4 whole celery sticks to remove the fibrous ends, leaving 4-inch lengths. Using a sharp chef's knife, make ¼-inch deep cuts around each stick every ½ inch—this creates the distinctive crown pattern. Blanch the celery in boiling water for 1 minute, then immediately transfer to an ice bath to stop cooking and maintain crispness.

Drain well and pat dry with paper towels. Toss the celery crowns with 2 tablespoons lemon juice and 1 tablespoon extra-virgin olive oil, then arrange them on a parchment-lined baking sheet. Broil for 2-3 minutes until golden and crisp—watch carefully to avoid burning.

Toss the 6 cups mixed greens with 2 tablespoons extra-virgin olive oil and a pinch of salt. Divide the greens evenly among 4 plates, then place 1 celery crown in the center of each. Drizzle 2 tablespoons velouté sauce over each salad, allowing it to cascade naturally over the greens.

Garnish each serving with 1 tablespoon toasted sliced almonds and an additional drizzle of velouté. The contrast between the crisp celery, creamy sauce, and tender greens creates the signature balance of textures and flavors that makes this dish legendary.

Pro cooking tips for perfect results

Velouté Perfection

The velouté is where this salad shines, so controlling the heat is everything. Use a medium-low flame when combining the cream to prevent curdling—if it starts to bubble, immediately reduce the heat.

I like to use a heavy-bottomed saucepan (like All-Clad) to distribute heat evenly and avoid hot spots that can scorch the sauce. 🔥

Anchovy Integration

Don’t rush dissolving the anchovies—they need 3-4 minutes over medium-low heat to fully break down into a silky emulsion. If you see any undissolved bits, whisk vigorously for another 30 seconds to ensure a smooth texture. I’ve ruined veloutés before by rushing this step, so patience pays off here.

Celery Crown Technique

For the celery crowns, sharpness matters—use a Wüsthof chef’s knife and make ¼-inch deep cuts at ½-inch intervals. The cuts should be even to create uniform crowns. After blanching, pat them completely dry with paper towels before broiling to ensure maximum crispness. 🌟

Timing the Velouté

Let the velouté reduce until it coats the back of a spoon—this usually takes 5-7 minutes total. If it’s too thick, thin it with 1 tablespoon warm water or white wine.

The sauce should be smooth, glossy, and coat the spoon without being gluey. Taste and adjust seasoning right after removing from heat.

Plating Like a Pro

Arrange the mixed greens in a loose, natural pile on each plate—don’t pack them down. Place the celery crown centered and slightly off-kilter for visual appeal. Drizzle the velouté in a zigzag pattern over the greens, then add the almonds in a scattered pattern for texture contrast.

The sauce should look like it’s cascading, not pooling.

Make-Ahead Secrets

The velouté can be made 2 days ahead and stored in an airtight container in the fridge. Reheat gently over low heat, stirring constantly, until warmed through.

The celery crowns should be prepped 1 day ahead and stored in the fridge—re-crisp them in a 350°F oven for 5 minutes before plating. This keeps everything fresh and ready to assemble quickly. ✨

Frequently asked questions