Casa d'Angelo Salad
1 tin anchovies, plus the oil
1 c red wine vinegar
3/4 t oregano
1 1/2 t ground black pepper
1 T salt (I usually leave this out...)
1 1/4 oz sugar (I know, tough to measure, I usually use about 1 T)
1 1/2 t garlic salt or 1/2 t garlic powder
1/4 c cornstarch
2 c light olive oil
2 heads romaine lettuce
1 red bell pepper, diced
1 bunch green onions, diced
3/4 grated Romano
1 c shredded Mozzarella
Dump the anchovies and their oil into a blender. Add the red wine vinegar, oregano, pepper, sugar, garlic and cornstarch. Process until it's liquefied. Keep the blender running. Take out the plug and slowly pour in the olive oil. It'll thicken up about the time you run out of oil.
Shred the lettuce and put it in a large bowl.
Sprinkle the peppers, green onions and cheeses over the top.
Refrigerate until ready to serve. Pour enough dressing over to lightly coat the lettuce leaves. Reserve the rest of the dressing for another salad.
Adapted from Just Peachey, Cooking up a Cure