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.
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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
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.