Active Time: N/ATotal Time20 MIN
Yield: Serves : 4

Chef Hugh Acheson combines just three ingredients (lettuce, radishes and Parmigiano-Reggiano) in this delightful salad. The key is in the dressing, which is just a basic red wine vinaigrette blended with a tasty dill pickle. Slideshow: More Salad Recipes


  • 1 pound small lettuces, such as Little Gem or baby romaine, leaves torn into bite-size pieces

  • 12 radishes (about 6 ounces), thinly sliced

  • One 1/4-pound piece of Parmigiano-Reggiano, thinly shaved with 
a vegetable peeler

  • Kosher salt

  • 1/2 cup Dill Pickle Vinaigrette (see Note)

How to Make It


In a large bowl, combine the lettuces, radishes and cheese and season with salt. Gently toss with the vinaigrette and serve.


Dill Pickle Vinaigrette

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