Ingredients

• 2 heads of romaine, cut or torn into small pieces
  
• 1 bunch of watercress, stems removed as much as possible (or about a cup of arugula, chopped--you want that peppery bite)
  
• 1 small head radicchio or red endive, shredded
  
• 1 bunch of Italian parsley, stems removed as much as possible, roughly chopped
  
• 1 cup of chopped fresh basil, oregano or mint (or-- go crazy--a combination!), roughly chopped
  
• 8-10 radishes, sliced thin
  
• 1 large jar (~16 ounces) marinated artichoke hearts, quartered
  
• 2 pints cherry tomatoes, halved (or as many as you like--3 or 4?-- large summer tomatoes, cut into ~3/4 inch dice)
  
• 2 bunches of scallions, white and light green parts only, thinly sliced on the bias.
  
• Salt and freshly ground black pepper
  
• (optional)--a few slices of crisply fried sliced bacon, crumbled
  
• (optional) 1/2-3/4 cup freshly grated Parmesan cheese (which is what we use, but feta or goat cheese would be good, too)
  
• Soft insides of 2 loaves of New Orleans French bread (or just use fresh bread crumbs and toast them)
  
• 2 TB olive oil
  
• FOR THE DRESSING
  
• 1/2 cup good olive oil
  
• Combination of fresh squeezed lemon and lime juice, equal to ~ 1/2 cup (+/- depending on how tart you like your salad dressing--we like it tart)
  
• 2-3 large cloves of garlic, finely minced or put through a garlic press
  
• 1-2 TB Worcestershire sauce
  
• Salt and fresh ground black pepper to taste