Lettuce Cup Summer Salad

This is a stupid name for this recipe, but I couldn’t think of anything more clever or succinct. Sometimes it simply is what it is, am I right?

These little lettuce cupped salads are simple, refreshing, and are a nice way to serve salad in a lil composed way. This is not a pass around finger food; it will be a disaster to eat while standing up. Another tip is to double up on the lettuce leaves for extra hold, and to assemble this right before serving to prevent the radish from bleeding color. This also keeps the lettuce from getting limp. I love a fresh lettuce wrap and my friends loved this at a recent brunch I hosted for a special birthday. It’s like a mini salad wrap.


Ingredients:
A head or two of Boston lettuce, leaves kept intact (use only the leaves that have somewhat of a cupped shape)
2 Persian cucumbers diced
3/4 cup radishes sliced in semi circles
A can of white beans drained
1/2 cup chopped dill or parsley

1/4 cup each olive oil and lemon juice
1/2 salt, 1/4 pepper
1 tbsp white wine vinegar
(This is my go to vinaigrette, use your favorite)

Combine all the salad ingredients. Mix the dressing by whisking and pour over the salad. Choose the lettuce leaves that have a cupped shape and spoon some salad into the middle, leaving room to fold over the sides. Have cute napkins on hand for worth it drips.