• 4 heads bibb lettuce, leaves washed and torn
  • 1 bag radishes, thinly sliced
  • 1 English cucumber, cut in half lengthwise and sliced into half moons
  • 1 cup pine nuts, toasted
  • 2 shallots, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil (EVOO)


Serves: 8 servings


In a large serving bowl, combine the torn bibb lettuce leaves, radishes, cucumber and toasted pine nuts.

In a separate small bowl combine the shallots, Dijon mustard, red wine vinegar, salt and freshly ground black pepper. Slowly whisk in EVOO in a steady stream. Pour the dressing over the salad just before serving.