Recipe information
Yield
4 servings
Ingredients
2 small heads Bibb lettuce, cores removed, halved
4 radishes, sliced
1/4 English (seedless) cucumber (the one wrapped in plastic), sliced
4 tablespoons capers, drained
2 tablespoons fresh dill or 2 teaspoons dried
1/4 cup chopped fresh flat-leaf parsley (a handful)
1 small shallot, chopped
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil (EVOO) (eyeball it)
Preparation
Place each half-head of lettuce on individual plates cut side down so the lettuce forms a mound on the plate. Arrange the radish and cucumber slices around each lettuce mound. Place the capers, dill, parsley, shallot, vinegar, salt, and pepper in a blender. Turn the blender on and stream in the EVOO. Test for seasonings in the dressing. Spoon the dressing evenly over the salads, capping the lettuce.
