Canlis Special Salad
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Freshly grated romano cheese||1⁄2 Cup (8 tbs)|
|Rendered bacon||1 Pound, finely chopped|
|Croutons||1 Cup (16 tbs)|
|Olive oil||3 Ounce|
|Lemon juice||1⁄4 Cup (4 tbs) (Of 2 Lemons)|
|Fresh ground pepper||1⁄2 Tablespoon|
|Chopped fresh mint||1⁄4 Teaspoon|
Into a large bowl (wooden) pour approximately 2 tablespoons of good imported olive oil, sprinkle with salt, and rub firmly with a large clove of garlic. (The oil will act as a lubricant and the salt as an abrasive).
Remove garlic and in the bottom of the bowl first place the tomatoes cut in eighths, add Romaine, sliced in 1-inch strips.
You may add other salad vegetables if you choose, but remember to put the heavy vegetables in first with Romaine on top.
Dressing: Into a bowl pour the olive oil, lemon juice and seasonings.
Add coddled egg and whip vigorously.
When ready to serve, pour dressing over salad.
Add croutons last.
It will serve 4 to 6 persons.