Canlis Salad

• 2 heads of romaine, outer leaves discarded, chopped
• 4 slices bacon, chopped
• 1 cup cubed fresh Italian bread
• 1 egg
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup olive oil
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup scallions, thinly sliced
• 3/4 cup fresh mint, roughly chopped
• 1 tablespoon fresh oregano leaves, roughly chopped
• 12 cherry tomatoes, halved
• 3/4 cup freshly grated Romano cheese

1. 1. Wash lettuce in cold water, dry thoroughly, & chill in refrigerator.
2. 2. In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but 1 Tbs of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
3. 3. Dressing: Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add s&p to taste, then set aside.
4. 4. In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

outer, bacon, bread, egg, freshly squeezed lemon juice, olive oil, kosher salt, scallions, fresh mint, oregano, cherry tomatoes, freshly grated romano cheese

Taken from www.epicurious.com/recipes/member/views/canlis-salad-52357651 (may not work)