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Ingredients:
Olive oil
1/2 cup well-drained chickpeas
1/4 cup sundried tomato strips
One large romaine heart
1 minced clove of garlic
2 finely minced anchovy fillets
Half of a lemon

Procedure:
Use a large, heavy bottomed sauté pan if you don't have a cast iron skillet. Build the salad in stages, starting by adding a splash of olive oil to the medium hot skillet and then sautéing about 1/2 cup well-drained chickpeas and 1/4 cup sundried tomato strips.

After 3-4 minutes, scoop those out of the pan, add a little more olive oil, cut one large heart of romaine in half lengthwise and place that into the pan, cut side down.

The idea is to brown up the cut sides of the romaine a little bit and then, when you're happy with that, flip those over and let them warm through on the second side.

At that point, take the romaine out of the pan, add a little more olive oil and one minced clove of garlic and two finely minced anchovy fillets, turn the heat off, and cook those for a minute.

When the pan has cooled down a bit, squeeze the juice of half a lemon into the pan and add a little more olive oil if you think it needs it. Swirl it around to make the dressing.