• 1 head iceberg lettuce or garden lettuce, such as buttercrunch, loose-leaf, or oak leaf
• 1 medium-size red bell pepper, cored, seeded, deviened, and finely diced
• 2 ears fresh sweet corn, cooked and kernels removed
• 2 ripe tomatoes, peeled, seeded, and chopped
• 1 small cucumber, peeled, seeded, and chopped
• 1 celery heart, finely chopped
• 8 red radishes, chopped
• 1 tablespoon capers, washed, drained, and chopped
• 6 anchovies, drained and chopped
• ¼ cup olive oil
• 3 tablespoons high quality red wine vinegar
• Salt and freshly milled black pepper

Place the vegetables in separate bowls, cover, and refrigerate until ready to serve.

When ready to serve combine the vegetables in a large mixing bowl with the capers and anchovies and toss with the oil and vinegar. Season to taste with the salt and black pepper. Serve cold.