|Olive oil/1/4 cup each olive oil and vegetable oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Capers||1 Tablespoon, drained|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Anchovy fillets||6 , rinsed and chopped|
|Head romaine lettuce||1 Medium|
|Yellow onion||1 Medium, peeled and thinly sliced|
|Tomatoes||2 Medium, cut into wedges|
|Cucumber||1 Medium, thinly sliced|
|Feta cheese/1 cup large-curd cottage cheese||4 Ounce, cut into 1/2-inch cubes|
1. In a large serving bowl, place the oil, salt, vinegar, mustard, pepper, capers, olives, and anchovies, and stir with a fork to mix well.
2. Wash the lettuce, pat it dry with paper toweling, and tear it into bite-size pieces. Add it to the bowl along with the onion, tomatoes, and cucumber. Toss to coat with the dressing.
3. Add the cheese and toss gently to prevent the cheese from crumbling.