1 lg. head Romaine lettuce
1-2 peeled tomatoes

CONDIMENTS:

1/4 c. chopped green onions
1 c. freshly grated Romano cheese
1 c. rendered finely chopped bacon
2 tbsp. chopped fresh mint
1/4 tsp. oregano

DRESSING:

1/2 c. olive oil
Juice of 1 lemon
1/2 tsp. fresh ground pepper
1 coddled egg
1/3 c. croutons

Into a large bowl place 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. Serves 4-6.

(Note: To coddle the egg, place egg in shell in boiling hot water pan not on the heat and let stand 5 minutes in that water.) Should just be slightly cooked.