1 lg. head iceberg lettuce
6 scallions bulbs, or 8 shallots, minced
1 lg. cucumber, peeled, sliced thin
2 tbsp. fresh parsley, finely cut
1/2 green bell pepper, slivered
6 radishes, sliced (opt.)
1/4 c. olive oil
1/4 c. corn oil
1/4 c. wine vinegar
1/8 tsp. salt
1/4 tsp. pepper
10 capers (opt.)
1/2 tsp. Worcestershire sauce
6-8 wedges feta cheese
2 lg. ripe tomatoes, quartered
6-8 lg. Greek olives (must be the Greek kind)
6-8 anchovy filets

Cut lettuce in half from top to base. Lay flat with knife and thinly slice, then shred. Place in large salad bowl and add scallions, cucumber, parsley, radishes and green pepper. Cover and refrigerate until ready to serve. Place oils, vinegar, salt, pepper, capers and Worcestershire sauce in a large jar, seal and refrigerate. Just before serving, shake dressing well and pour over salad toss. Garnish with feta cheese, tomatoes, olives and anchovies.