• 2 large anise bulbs, finely julienned or coarsely grated
• 1 medium sized head of Romaine lettuce, cut into strips
• 4 plum tomatoes, halved lengthwise, seeded, and thinly sliced

For the dressing

• 3 Tbspns freshly squeezed lemon juice
• 2 Tspns Dijon mustard
• 2 Tspns mayonnaise
• 1 garlic clove, finely minced
• 2 Tbspns fresh flat leaf parsley, chopped
• 1 Tspns fresh basil, chopped
• Sea salt and freshly ground black pepper to taste
• 1/2 cup extra virgin olive oil

Combine all the ingredients for the salad. In a separate bowl combine and whisk all of the ingredients for the dressing except the oil. Gradually add the oil in a thin stream, constantly whisking until fully incorporated. Toss with the salad and serve. Makes 4 servings.