1 lg. clove garlic
2 scallions, minced
2 cans anchovies
1 tbsp. Worcestershire sauce
1 tbsp. tarragon vinegar
2 tbsp. parsley, chopped fine
2 c. mayonnaise
1 lettuce
Juice of 1 orange
1 cucumber, sliced with skin
3 tomatoes, quartered
2 stalks celery, chopped fine
1 bunch radishes, sliced thin
3 hard-boiled eggs, sliced

Rub the salad bowl with garlic. Drain one can of anchovies and mash them with the scallions. Add vinegar, Worcestershire sauce, parsley and mix well. Add mayonnaise and the orange juice and heat well. Wash, drain, dry lettuce - tear into bite-size pieces. Add to tomatoes, celery, cucumber and radishes. Pour on dressing and toss well. Garnish with anchovies and eggs. Serves 6 to 8.