Bibb Lettuce Salads with Caper Dressing Caps

• 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

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

radishes, cucumber, capers, fresh dill, parsley, shallot, red wine vinegar, salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/rachael-ray/bibb-lettuce-salads-with-caper-dressing-caps-recipe.html (may not work)