Recipes Salads Lettuces with Parmigiano, Radish and Dill Pickle Vinaigrette Be the first to rate & review! 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 By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email 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. Photo: Abby Hocking Total Time: 20 mins Yield: 4 Ingredients 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) Directions In a large bowl, combine the lettuces, radishes and cheese and season with salt. Gently toss with the vinaigrette and serve. Notes Dill Pickle Vinaigrette Rate it Print