Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Clove garlic; split |
| \N \N | Salt |
| 1 \N | Head Boston lettuce |
| 3 \N | Endives; shredded |
| 3 \N | Celery hearts; diced |
| 6 \N | Radishes; thinly sliced |
| 1 \N | Bunch scallions or green onions; thinly sliced |
| 1 \N | Cucumber; thinly sliced |
| 1 \N | Green pepper; cut into rings |
| 10 \N | Greek olives |
| ½ pounds | Feta cheese; diced |
| ½ cup | Olive oil |
| 2 \N | Lemons; juice of |
| ½ teaspoon | Oregano |
| ½ teaspoon | Minced parsley |
| 8 \N | Anchovies |
| 3 \N | Tomatoes; cut in wedges |
Rub a large salad bowl with garlic clove and salt. Discard garlic. In a large bowl, combine lettuce and endives, celery hearts, radishes, scallions, cucumber, green pepper rings, olives and Feta cheese. In a small bowl, beat oil with lemon juice and pour over salad. Toss. Sprinkle salad with oregano and parsley. Arrange anchovy filets in center and garnish with tomato wedges. Yield: 4 to 6 servings.
JUDY BURROW (MRS. LARRY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .