Monday Salad

• 1 head iceberg or other firm, crunchy lettuce, chopped medium fine
• 1 European cucumber, peeled, seeded and diced
• 1/2 sweet onion, peeled and chopped medium fine
• 2 stalks celery, chopped medium fine
• 1 red pepper, chopped medium fine
• 1 tablespoon chopped anchovies
• 1 tablespoon capers, drained and rinsed
• 1 tablespoon nicoise olives, pitted and chopped medium fine
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar or red-wine vinegar
• Salt, sparingly, to taste

1. In a bowl, mix the first 8 ingredients.
2. Mix in the oil, then the vinegar, then salt to taste, although the anchovies may be salty enough.

head iceberg, cucumber, sweet onion, stalks celery, red pepper, anchovies, capers, nicoise olives, extravirgin olive oil, sherry vinegar, salt

Taken from cooking.nytimes.com/recipes/10920 (may not work)