Serves 6. Recipe is by Corinne Cook, who says the tomato mixture may be made up ahead of time but toss with lettuce at serving time.
1 large tomato or 2 Roma tomatoes, chopped
1 or 2 ribs celery, chopped
12 pimento-stuffed green olives, sliced
12 black or kalamata olives, sliced
1 tbl. small capers
2 chopped green onions
1 can flat anchovies, coarsely chopped
2 tbls. olive oil
½ fresh lime or lemon, add more if desired
2 cloves garlic, pressed or finely minced
Pepper, to taste
5 to 6 cups iceberg lettuce or lettuce blend of your choice
1. In large salad bowl, combine tomatoes, celery, olives, capers, green onions and anchovies. Stir to blend.
2. Add olive oil, lime juice and squeezed garlic. Stir well then blend into tomato mixture. Allow mixture to marinate about 1 hour. Refrigerate until ready to serve. Add pepper and check to see if more salt is needed.
3. Mix with lettuce at serving time.