Greek Salad With Goat Cheese

• Kosher salt
• 1 garlic clove, halved
• 4 cups romaine lettuce, rinsed, dried and torn into small pieces
• 8 medium-sized radishes, sliced
• 1 small red onion, sliced paper-thin and separated into rings
• 6 scallions, trimmed and chopped
• 1 small green pepper, cored, seeded and sliced into thin strips
• 1 pint ripe cherry tomatoes, hulled and halved
• 1 teaspoon dried oregano
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh dill
• 1/2 cup fruity extra-virgin olive oil
• 3 tablespoons red wine vinegar
• Salt and freshly ground black pepper
• 6 ounces dried textured plain goat cheese, crumbled
• 8 Greek or Italian black olives in oil, drained
• 4 to 8 anchovie fillets drained

1. Sprinkle a little kosher salt into a large glass or ceramic salad bowl.
2. Rub the cut side of the garlic over the salt.
3. Discard the garlic.
4. Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl.
5. Add the oregano, mint and dill.
6. Shortly before serving add the olive oil, toss, then add the vinegar.
7. Season the salad to taste with salt and pepper.
8. Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top.
9. Toss again at the table before serving.

kosher salt, garlic, romaine lettuce, radishes, red onion, scallions, green pepper, cherry tomatoes, oregano, fresh mint, fresh dill, olive oil, red wine vinegar, salt, goat cheese, italian black olives

Taken from cooking.nytimes.com/recipes/4812 (may not work)