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

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)

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. 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!!