2 heads Romaine
2 peeled tomatoes

CONDIMENTS:

1/4 c. chopped green onion
1/2 c. freshly grated Romano cheese
1 lb. rendered finely chopped bacon
1 c. croutons

DRESSING:

3 oz. olive oil
Juice of 2 lemons
1/2 tsp. fresh ground pepper
1/4 tsp. chopped fresh mint
1/4 tsp. oregano
1 coddled egg (optional)

Into a large bowl (wooden) pour approximately 2 tablespoons olive oil, sprinkle with salt, and rub firmly with a large clove of garlic. Remove the garlic and in the bottom of the bowl first place the tomatoes cut in eights, add Romaine, shred in 1 inch strips. You may add other vegetables if you choose but remember to put the heavy vegetables in first with Romaine on top. Add condiments.

DRESSING: Into a bowl pour the olive oil, lemon juice, and seasonings. Add coddled egg and whip vigorously. When ready to serve, pour dressing over salad. Add croutons last. Toss generously. Serves 4-6 person.