Ingredients

　　2 small heads Bibb lettuce, cores removed, halved

　　4 radishes, sliced

　　1/4 English (seedless) cucumber (the one wrapped in plastic), sliced

　　4 tablespoons capers, drained

　　2 tablespoons fresh dill or 2 teaspoons dried

　　1/4 cup chopped fresh flat-leaf parsley (a handful)

　　1 small shallot, chopped

　　3 tablespoons red wine vinegar

　　Salt and freshly ground black pepper

　　1/3 cup extra-virgin olive oil (EVOO) (eyeball it)

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

　　Rachael Ray's 30-Minute Get Real Meals