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.