Romaine, Romano Cheese & Bacon Salad
Serves 4-6.
Salad:
| 1 large | head of Romaine lettuce |
| 1-2 | tomatoes, peeled |
| ¼ cup | chopped green onion |
| 1 cup | freshly grated Romano cheese |
| 1 cup | rendered, finely chopped bacon |
| 2 Tbsp. | chopped fresh mint |
| ¼ tsp. | oregano |
Place the tomatoes, cut in eighths, into large bowl. Add the Romaine, ripped into 1" pieces. Add green onions, cheese, bacon, oregano and mint.
Dressing:
| ½ cup | Napoleon Extra Virgin Olive Oil |
| juice of one lemon | |
| ½ tsp. | fresh ground pepper |
| 1 | coddled egg |
| ½ cup | croutons |
Put the pepper, lemon juice and egg in a bowl and whip vigorously. Then slowly add the Napoleon Extra Virgin Olive Oil, whipping constantly and tasting as you do.
Pour over salad and toss thoroughly. Add croutons and a sprinkle of Romano cheese last.
