2 tbsp. olive oil
1 lg. clove garlic
2 tomatoes, peeled & cut in 8ths
2 med. heads Romaine, torn or sliced in 1" strips
1/4 c. chopped green onion with tops
1/4 c. freshly grated Romano cheese
1/4 lb. bacon, fried crisp, drained & finely chopped
Canlis Special Dressing
1 c. croutons

Pour olive oil into large wooden salad bowl; sprinkle with salt, then rub bowl firmly with the large clove of garlic. Remove garlic and discard.

Place tomato pieces in bottom of salad bowl; add torn or sliced Romano, chopped green onion with tops, freshly grated Romano cheese and finely chopped bacon.

Before serving, drizzle Canlis Special Dressing over the salad following a Z-line for even distribution. Add croutons last. Roll - toss salad to mix well. Serve at once on chilled plates. Makes 6 generous servings.

CANLIS SPECIAL DRESSING:

1/3 c. olive oil
1/3 c. lemon juice
3/4 tsp. chopped fresh mint or 1/2 tsp. crushed dry mint
1/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano, crushed
1 egg

In a small bowl combine olive oil, lemon juice, mint, freshly ground black pepper and oregano.

In small saucepan bring water to boiling. Place egg in boiling water; turn off heat and let stand 1 minute. Add coddled egg to olive oil mixture and whip vigorously. Drizzle dressing over Canlis Special Salad. Makes about 3/4 cup salad dressing.