While the young greens of summer need little adornment in the wintertime, the iceberg lettuce which is sometimes all that is available is improved by having a rather tangy dressing. This one is the recipe of my husband, John Davies Stamm, and it is particularly welcome when salad greens need a little extra inspiration. A half head of iceberg lettuce served with this, cottage cheese, and melba toast makes a splendid lunch that is light on calories.
2 or 3 anchovies
4 or 5 tablespoons of soft Roquefort cheese
1/4 cup olive oil
the juice of half a lemon
1 clove garlic salt
Mash the ingredients together, or whirl in the blender. Pour over the lettuce, adding a few grinds of black pepper and a few chopped pecans.