1 head Romaine
1 bunch leaf lettuce or iceberg
2 tomatoes, cut in wedges
1/2 c. celery slices
1/2 c. diced green pepper
1/2 c. radish slices
1/4 c. sliced green onion
1 (2 oz.) can anchovies, chopped (optional)

DRESSING:

3 tbsp. olive or salad oil
2 tbsp. tarragon vinegar
2 tbsp. chopped parsley
1/2 tsp. salt
Dash fresh ground pepper
1/2 tsp. whole basil

Tear greens in bite size pieces in a bowl; arrange vegetables and anchovies over lettuce. Sprinkle with remaining ingredients. Toss lightly. Serves 6-8.