Athenian Salad (Salata Athenas) 1 medium head lettuce 1 bunch romaine 10 radishes, sliced 1 medium cucumber, sliced 6 scallions (with tops), cut into 1/2-inch pieces 1/2 cup olive or vegetable oil 1/3 cup wine vinegar 1 teaspoon salt 1 teaspoon dried oregano leaves 24 Greek or ripe green olives 1/4 cup crumbled feta cheese 1 (2 ounce) can rolled anchovies with capers, drained Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate. Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies. Yields 8 servings.