Greek Salad - cooking recipe

Ingredients

1 head curly endive, torn (6 c.)
1/2 medium head iceberg lettuce, torn (3 c.)
10 oz. cooked lamb or beef, cut into julienne strips (2 c.)
2 tomatoes, peeled and chopped
3/4 c. cubed Feta cheese
1/2 c. sliced pitted ripe olives
1/4 c. sliced green onion
2/3 c. olive oil or salad oil
1/3 c. white wine vinegar
1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1 (2 oz.) can anchovy fillets, drained

Preparation

In a mixing bowl, toss together endive and lettuce. Mound into 6 individual salad plates.
Arrange lamb or beef, tomatoes, Feta cheese, olives and onion atop greens.