1 tbsp. Italian olive oil
Salt
1 garlic clove, peeled
1 lg. head Romaine lettuce
1 lg. tomato, peeled and cut in wedges
2 tbsp. chopped green onion
2 tbsp. snipped parsley
2 tbsp. grated Romano cheese
3 tbsp. lemon juice
1 coddled egg
1/2 lb. bacon, snipped, fried and drained
1/2 c. croutons (homemade)
Salt and freshly ground black pepper

Put olive oil into a large salad bowl and sprinkle on salt to cover. Rub oil and salt into the bowl with the clove of garlic. Tear Romaine leaves into 1 inch strips. Put Romaine, tomatoes, onion, parsley and cheese in bowl. Season with salt and pepper, toss well, taste for seasoning. Stir together lemon juice and egg; add bacon and sprinkle over salad. Top with croutons. Toss and serve. Makes 4 to 6 servings.

Note: To make a coddled egg, heat a small pan of water to boiling, remove from heat. Add egg to water for 1 minute, remove and mix with lemon juice. This should be done just before tossing and serve immediately.