Butterhead Lettuce with Avocado, Radish and Pecorino Romano

This versatile salad is simple, refreshing and pairs well with just about any other large dish to round out a great meal. The process of creating the dressing, which contains olive oil, Champagne vinegar and fresh lemon juice, is key; be sure to add the oil first, as it protects the lettuce leaves from the wilt-inducing acidity of the vinegar and citrus.

Butterhead Lettuce with Avocado, Radish and Pecorino Romano
Makes four servings

1 head butterhead lettuce,
leaves separated
1 avocado—halved, pitted and thinly
sliced lengthwise
3 radishes, thinly sliced
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon Champagne vinegar
Flaky sea salt and freshly ground
black pepper
½ cup shaved Pecorino Romano cheese

In a serving bowl, add the lettuce and top with the avocado and radish slices. Drizzle the olive oil over the salad, then add the lemon juice and vinegar. Toss to coat the lettuce with the dressing. Season to taste with salt and pepper. Top with the cheese shavings and serve