Ingredients for the salad

-romaine lettuce (1 large or 2 small)

-mesclun salad mix or your favorite salad green (about 1 lb.)

-1 medium anise

-8 oz. Monterey jack or fresh Provolone cheese, cubed into small pieces

-8 to 12 oz. Of large shrimp

Ingredients for the dressing

-1/2 cup olive oil

-3 Tblsp. Lemon juice

-2 Tblsp. White wine vinegar

-1/2 tsp. Dill seeds finely ground

-1tsp. Garlic salt

¼ tap. Dry mustard

-some of the anise fronds from the anise you are using in the salad

-the shrimp that you are using in the salad.

Procedure

First make the dressing. In a large jar mix lemon juice, vinegar, dill, garlic, salt, and dry mustard. Blend well. Add the olive oil. Blend well. Add the anise fronds and the shrimp. Let the shrimp marinade in the dressing until you are ready to serve it.

Put the romaine and mesclun mix in a large bowl. Slice the anise into thin, small pieces about 1 to 2 inches in length. Add to the salad. Add the cubed Monterey jack cheese. Add the dressing with the shrimp and toss well.

Serve and enjoy.

Copy: Eldora Perfilio, March 2004