|Romaine lettuce head||1 Large, torn in pieces|
|Curly endive head||1 Large, torn in pieces|
|Canned artichoke hearts||3 Ounce, drained (From 2 Glass Jars)|
|Chopped pitted ripe olives||1⁄2 Cup (8 tbs)|
|Rolled anchovies||1 Can (10 oz) (1 Can, Boneless)|
|Tomatoes||2 , cut in wedges|
|Mayonnaise||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Anchovy paste||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Freshly ground pepper||1 Dash|
1) In a blender, add all the dressing ingredients together, blend thoroughly.
2) In a large salad bowl, mix all the salad ingredients together.
3) Pour over 1/3 of the dressing and toss, until thoroughly coated.
4) Serve the Windsor Salad, immediately on individual serving plates with a bowl of rest of the dressing.