Canlis – Canlis Salad Serving Size - 5 Prepared By - Rey Recipe Rating
			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 DRESSING: 1/2 cup olive oil 1/4 cup freshly squeezed lemon juice 1/4 teaspoon fresh ground tellicherry black pepper 1/4 teaspoon minced garlic 1 coddled egg
			To make the dressing, put the salt and pepper, lemon juice, oil, and coddled egg in a bowl and whip vigorously, then reserve. To a salad bowl add the prepared Romaine, green onion, cheese, bacon, oregano, and mint. Pour dressing over salad and toss thoroughly. 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.