*This is a variation on a Food Network/Emeril's seafood salad recipe. Bob has kept the basics the same but tweaked it here and there and we have never put any meat on it. I love this salad so much that if I had to choose my last meal, this would be part of it.

For a family sized bowl of salad:

Dressing:

1-2 cloves of garlic, finely chopped and minced. Then add it into a bowl with olive oil and red wine vinegar (2:1 ratio or best estimate). Let it sit while you prepare the veggies.

Salad:

2 heads of hearts of romaine
1 handful of chopped flat leaf parsley
2-3 spring onions, sliced
green olives (to taste, I'd say we use 1/4 cup!)
kalamata olives (also to taste, 1/4 cup for us again)

Once you've chopped all the veggies and tossed them, whisk briskly the dressing and immediately pour over the salad and mix well.