JACK'S DINNER SALAD

Dressing:

1/4 cup olive oil

1 lemon, squeezed

1 teaspoon Dijon mustard

3 chopped anchovy fillets, or 1 teaspoon of anchovy paste

1/4 teaspoon black pepper

1 garlic clove, crushed

2 scallions

Salad: 1 head romaine lettuce. Optional: Parmigiano-Reggiano cheese to taste

Mix all dressing ingredients together.

Rinse romaine under cold running water and pat dry. Remove any bruised outer leaves.

On salad plates, place several leaves and drizzle the dressing on top. For extra zip, grate on some Parmigiano-Reggiano.

Yield: 4 servings