Canlis Salad

Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.

In a large pan set over medium-highheat, fry the bacon until it is nearlycrisp, then remove to a bowl. Drain offall but one tablespoon of fat, thenadd the bread cubes to the pan and tossto coat. Bring heat to low and toast,tossing the bread occasionally with a spoonuntil it is crisp. Remove to another bowl.

Make the dressing. Place a wholeegg in its shell into a coffee cup, thenpour boiling water over the top. Allowthe egg to cook for 60 seconds, thenremove it. Rinse with water untilcool. In a mixing bowl, whisk together thelemon juice and olive oil, then crackthe coddled egg into the bowl and whiskagain, vigorously, to emulsify. Addsalt and pepper to taste, then set aside.

In a salad bowl, combine coldlettuce, scallions, mint, oregano andthe reserved bacon. Toss withenough dressing to coat the lettuce,then top with the tomatoes, the croutonsand a goodly shower of cheese.