Adapted from Kate's Kitchen (and originally from Just Peachy, Cooking up a Cure)
1/2 tin anchovies, plus half the oil (1 oz)
1/2 cup red wine vinegar
1/4 + 1/8 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
2 teaspoons sugar
3/4 teaspoons garlic salt or 1/4 teaspoon garlic powder
2 tablespoons cornstarch (I think you could omit this)
1 cup olive oil
1 head romaine lettuce, shredded
1 red bell pepper, diced
1/4 cup grated Romano cheese
1/2 cup shredded mozzarella
Canned or marinated artichoke hearts (optional)
Put the anchovies and their oil, vinegar, oregano, pepper, sugar, garlic and cornstarch into blender. Blend till liquified, then slowly add olive oil and continue to blend till emulsified.
Put lettuce in serving bowl, top with peppers, onions, cheeses and artichoke hearts. When ready to serve, toss with enough dressing to coat the lettuce. Reserve leftover dressing for another salad.