SALAD:

1 lg. head Romaine
1-2 peeled tomatoes

CONDIMENTS:

1/4 c. chopped green onion
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 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. Serves 4 to 6.