Cooking Steps
IngreDIENTS
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Salad
1 large head Romaine hearts, cut into 1" pieces
8 cherry tomatoes cut in half
1/2 cup thinly sliced green onion
3/4 cup freshly grated Romano cheese
1/2 cup very well done chopped bacon
1/2 cup thinly sliced fresh mint
1 tablespoon thinly sliced oregano leaves
1/2 cup croutons (I typically don’t use croutons)
Kosher salt and fresh ground black pepper to taste
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Dressing
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice (2 squeezed lemons)
1/4 teaspoon fresh ground black pepper
1 coddled egg* (I typically don’t add this but to make it; pour boiling water into a cup and put a whole egg (in the shell) into the hot water , let sit for 1 minute)
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To make the dressing, put the salt and pepper, lemon juice, oil, and coddled egg in a bowl and whip vigorously, then reserve.
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Directions
To a salad bowl add the prepared Romaine, green onion, cheese, bacon, oregano, and mint. -
If needed, wash individual leaves in warm water, drain and dry in colander then chill in refrigerator.
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Pour dressing over salad and toss thoroughly.
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Split the salad on to four chilled plates and arrange croutons, a sprinkle of Romano cheese and halved cherry tomatoes on the salad to finish the presentation.