1/4cupchopped fresh dillplus extra for garnish, if desired
3tablespoonsextra-virgin olive oil
2tablespoonswhite wine vinegar
1teaspoonanchovy paste
1/2cupmayonnaise
Kosher salt and freshly ground black pepper
For the salad
5ouncesHippo Harvest Medley or Baby Romaine
1avocadopitted, peeled, and quartered
3watermelon radishespeeled and thinly sliced
1/4cupthinly sliced red onions
Kosher salt and freshly ground black pepper
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Instructions
Make the dressing: Place the dill, olive oil, vinegar, and anchovy paste in a food processor. Process on high speed to combine. Add the mayonnaise and pulse until the dressing is blended. Season to taste with salt and pepper.
Toss the lettuce with half of the dressing until fully coated. Stir in the avocado, radish, and red onion. Season to taste with salt and pepper. Garnish with more dill, if desired, and enjoy immediately, with additional dressing on the side.
Video
Notes
Since this salad celebrates tender lettuce, it really must be enjoyed right away. Make it too far in advance, and the greens will wilt. If you would like to prep this in advance, make the mayonnaise dressing up to two days in advance and store in an airtight container in the refrigerator. Dress the greens right before serving.