1 c. olive oil, or vegetable oil or equal parts of each
1/2 c. wine vinegar
2 tbsp. fresh lemon juice
1 tsp. dry mustard
1 clove garlic, peeled and left whole
1 tsp. salt
Freshly ground black pepper

SALAD:

1 clove garlic, peeled
2 lg. heads of lettuce, chopped
3 tomatoes, chilled and quartered
1 cucumber, peeled, seeded and sliced
6 scallions with greens, thinly sliced
10 radishes, thinly sliced
1 green pepper, seeded and thinly sliced
1 c. Feta cheese, crumbled (about 1/4 lb.)
1 c. Kalamata (or black) olives
1/2 tsp. oregano
Salt and freshly ground black pepper to taste
5 anchovy fillets (optional)

Combine the ingredients for the dressing in a jar with a tight fitting lid. Shake vigorously and refrigerate until needed. This dressing will improve if the flavors have time to develop and blend. Rub a salad bowl with the garlic and discard the clove.