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Bibb Lettuce Salads with Caper Dressing Caps


  • 2 small heads Bibb lettuce, cores removed and halved

  • 4 radishes, sliced

  • 1/4 English (seedless) cucumber, sliced

  • 4 tablespoons capers, drained

  • 2 tablespoons fresh dill or 2 teaspoons dried dill

  • 1/4 cup parsley leaves (a handful)

  • 1 small shallot or 1/2 large shallot, chopped

  • 3 tablespoons red wine vinegar

  • Salt and pepper

  • 1/3 cup extra virgin olive oil (EVOO)


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