Ingredients

• Sherry Vinaigrette
• 6 large radishes with tops (about 1/2 pound), tops trimmed, leaving 1 inch stem, and radishes halved lengthwise
• 1 pound Bibb lettuce (about 8 small heads), washed well and spun dry (about 8 cups)
• 1/2 cup sliced red onion (about 1 small)

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Instructions

1. With a small melon-ball cutter scoop white flesh from center of each radish half, discarding flesh and leaving a 1/4-inch-thick shell. Fill radish shells with vinaigrette. In a large bowl toss together lettuce and onion.
2. Serve salad with radish shells.