My Big Fat Greek Salad ( With Fresh Herb Vinaigrette)

• For the vinaigrette
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 2 cloves garlic
• 4 large basil leaves, torn
• 2 tablespoons fresh oregano
• 1 teaspoon granulated sugar
• 1 teaspoon anchovy paste
• 2 tablespoons crumbled feta cheese
• For the salad
• 1 large romaine lettuce heart, chopped
• 1/2 of an English cucumber sliced into thin rounds (don't peel)
• 1 medium tomato cut into wedges
• 1/2 cup thinly sliced red onion
• 10 to 12 pitted kalamata olives
• 1/2 cup crumbled feta cheese
• 2 small roasted beets, sliced into rounds
• Anchovy fillets for passing at the table (optional)

1. Place all ingredients in a mini food processor and process until almost smooth. (The feta may not all smooth out and you'll see little flecks of the herbs)
2. Toss all but the beets and anchovies in a salad bowl. Strategically place the beet slices here and there in the salad. Plate each salad, add an anchovy or two if you like and dress with the vinaigrette. OPA!!

vinaigrette, extra virgin olive oil, lemon juice, red wine vinegar, salt, coarse ground black pepper, garlic, basil, fresh oregano, sugar, anchovy paste, feta cheese, salad, romaine lettuce heart, cucumber, tomato, red onion, olives, feta cheese, beets, anchovy fillets for

Taken from food52.com/recipes/19024-my-big-fat-greek-salad-with-fresh-herb-vinaigrette (may not work)