Lettuces with Parmigiano, Radish and Dill Pickle Vinaigrette

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)

Steps

1. In a large bowl, combine the lettuces, radishes and cheese and season with salt. Gently toss with the vinaigrette and serve.