2 tbsp. olive oil
1/4 cup freshly grated Romano cheese
1 large clove garlic
1/4 lb. bacon, fried crisp, drained and finely chopped
2 tomatoes, peeled and cut in eighths
Canlis special dressing
2 med. heads Romaine, torn or sliced in 1-inch strips
1 cup croutons
1/4 cup chopped green onions with tops

Pour olive oil into large wooden salad bowl, sprinkle with salt, then rub bowl firmly with the large clove of garlic. Remove garlic and discard. Place tomato pieces in bottom of salad bowl, add torn or sliced Romaine, chopped green onions with tops, freshly grated Romano cheese and finely chopped bacon. Before serving, drizzle Canlis special dressing over the salad following a Z line for even distribution. Add croutons last. Roll-toss salad to mix well. Serve at once on chilled plates.
Makes 6 generous servings.

CANLIS SPECIAL DRESSING

1/3 cup olive oil
1/4 tsp. freshly ground black pepper
1/3 cup lemon juice
1/4 tsp. dried oregano
3/4 tsp. chopped fresh mint or 1 tsp. crushed dry mint
1 egg

In small bowl combine olive oil, lemon juice, mint, freshly ground black pepper and oregano. In a small saucepan bring water to boiling. Place egg in boiling water; turn off heat and let stand 1 minute. Add coddled egg to olive oil mixture and whip vigorously. Drizzle dressing over Canlis special salad. Makes about 3/4 cup salad dressing.