Lettuces with Parmigiano, Radish and Dill Pickle Vinaigrette

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.

  • Total Time:
  • Servings: 4
KEY: Salads

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  • 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 this recipe

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

Contributed By Photo © Abby Hocking Published March 2017

1102792 recipes/lettuces-parmigiano-radish-and-dill-pickle-vinaigrette 2017-02-14T13:46:18+00:00 Hugh Acheson march-2017,salad,lettuce,parmigiano,radish,dill pickle,Hugh Acheson,recipe recipes,lettuces-parmigiano-radish-and-dill-pickle-vinaigrette 1102792

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