
- 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.