1 head lettuce
1 bunch spinach leaves
1 bunch endive
1 bunch shallots
1/2 lb. fresh mushroom caps
1/2 sm. can rolled anchovies
2 cloves minced garlic
1/2 c. grated Parmesan cheese
1/2 c. vinegar
1/4 c. olive oil
Juice of 1 lemon
1 tbsp. Worcestershire sauce
1/3 c. white wine (dry)

Separate and wash all leaves of greens. Chop shallots (tops included). Slice raw mushrooms paper thin (stems can be used in gravies or stews). Mix all ingredients except cheese which is added just before serving. Croutons may also be added when served. Do not add salt and pepper; leave this to the individual's taste.