• 2 large heads of romaine lettuce, outer leaves removed and discarded
• 1/4 cup walnuts or almonds (optional)
• 2 Tbspns of roasted tahini
• 1 (2oz) can of anchovies in olive oil (drained of oil, rinsed and chopped)
• 2 medium cloves of garlic, roasted
• 3 Tbspns of freshly squeezed lemon juice
• 2 Tbspns of apple cider or balsamic vinegar
• 3 Tbspns of extra virgin olive oil
• sea salt and freshly ground black pepper to taste

Rinse lettuce well, cut into bite size pieces, and spin if you have a lettuce spinner or pat dry with paper towels. Try to get lettuce as dry as possible so dressing is not diluted. If you have a salad spinner it is best. Blend dressing ingredients together for 1-2 minutes, drizzling olive oil at end a little at a time. Toss romaine lettuce with desired amount of dressing and walnuts if you choose to use them. There will be dressing left over. It saves very well in your refrigerator for 2 weeks. Serves 4.