Ingredients

• 2 small heads bib lettuce, cores removed and halved
• 4 radishes, sliced
• 1/4 seedless cucumber, sliced
• 4 tablespoons capers, drained
• 2 tablespoons fresh dill or 2 teaspoons dried
• 1/4 cup parsley leaves, a handful
• 1 small shallot, chopped or 1/2 large shallot
• 3 tablespoons red wine vinegar
• Salt and pepper
• 1/3 cup extra-virgin olive oil, eyeball it

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Instructions

1. Place each half-head of lettuce on individual plates cut side down so the lettuce forms a mound on the plate. Arrange the radishes and cucumber slices around each lettuce mound. Place capers, dill, parsley, shallot, vinegar, salt and pepper in a blender. Turn blender on and stream in extra-virgin olive oil. Test seasonings in the dressing. Spoon the dressing evenly over the salads, capping the lettuce.