With just a hint of anchovy, this perfectly balanced dressing is salty but not overwhelming. Toss it with whatever greens you have on hand for a quick, easy way to enliven any salad.
Heat oil in a small saucepan over medium heat. Cook shallot and garlic until just turning translucent, about 2 minutes. Stir in vinegar and anchovies, and remove from heat. Let cool.
Toss lettuce with dressing just before serving.