992. ROMAINE, BACON and FRESH MINT SALAD

serves four to six


1 large head romaine lettuce
1/2 cup olive oil
2 tomatoes, peeled
1 lemon, juice of
1/4 cup romano cheese, freshly grated
1/2 teaspoon freshly ground pepper
1 cup bacon cooked, finely chopped
1 egg, coddled
2 tablespoon fresh mint, chopped
1/2 cup croutons
1/4 teaspoon oregano
1/4 cup green onions, sliced

Into a large bowl place the tomatoes, cut in eighths. Add the Romaine, sliced in 1-inch squares. Then add green onions, cheese, bacon, oregano and mint.

To make the dressing, put the pepper, lemon juice and coddled egg in a bowl and whip vigorously. Then slowly add olive oil, whipping constantly and tasting as you do. Pour over salad and toss thoroughly. Add croutons and a sprinkle of Romano cheese last.


courtesy of: Canlis Restaurant, 2576 Aurora Avenue North, Seattle, Washington 98109