You are here

Romaine Salad Supreme

Mormon.Cook's picture
  Garlic 1 Clove (5 gm)
  Romaine head 1 Large, chilled
  Green onions and tops 3 , finely chopped
  Finely chopped fresh mint 1 Teaspoon
  Oregano leaves 1⁄4 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Egg 1
  Salad oil 1⁄2 Cup (8 tbs)
  Lemon 1 , juiced
  Salt 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Bacon 1⁄2 Pound, cooked until crisp
  Tomatoes 3 , peeled and cut in eighths
  Croutons 1 Cup (16 tbs)

Rub chilled wooden bowl with cut clove of garlic, if desired. Tear romaine into bite-size pieces. Add to bowl with green onions, mint, oregano, and salt and pepper to taste. Combine egg, salad oil, lemon juice, and 1/4 teaspoon salt. Beat with rotary beater until well blended, then pour over salad and toss. Sprinkle salad with Parmesan cheese; then crumble bacon over cheese. Arrange tomatoes over top, and sprinkle salad with croutons.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (18 votes)