Mince the anchovies and green onions and place in a mixing bowl. Add the remaining ingredients and stir until well combined. Use immediately or cover and refrigerate until ready to use.
To serve, prepare a large wooden salad bowl by rubbing the bowl well with a peeled garlic clove. Tear romaine, chicory, or escarole into bite-size pieces, place in a bowl, and toss with just enough dressing to coat.