2 heads Romaine lettuce
2 peeled tomatoes, chunked
1 lb. cooked bacon, crumbled
1 c. croutons
1/4 c. chopped green onion (scallions or spring onions)
1/2 c. Romano cheese, freshly grated
5 Tbsp. lemon juice
3/4 c oil
1 egg (see food safety note)
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. mint
Shankllin Family Recipe How to Peel a Tomato
In a small saucepan, bring water to a boil - deep enough that the tomato can be submerged. Slice an X at the non-stem end of the tomato, just deep enough to get through the skin. When the water is boiling, dunk the tomato in the boiling water for 10-30 seconds. Remove from the water and the skin should come right off. If it doesn't, back into the water with it for a few more seconds.
Cut Romaine into bite sized pieces. Toss romaine with tomatoes, bacon. Top with croutons, green onions, and romano cheese.
Combine lemon juice, oil, egg, pepper, sall, oregano and mint.
Use fresh mint if you can. Substitute 1/4 c. egg substitute for eggs if the salmonella risk gives you pause. Stir vigorously to comine all dressing ingredients.
Toss dressing with salad greens immediately before serving.
One of Aunt Sandy's favorites.
Note on food safety: Substitute Egg Beaters (since they're pastuerized) for the raw egg in the dressing and eliminate the salmonella risk.
Submitted by Gretchen Grant Contributed on: and modified on Sunday December 23rd, 2007