Radish-Olive Salad With Mustard Vinaigrette

Adapted from the December, 1981 issue of Cuisine magazine. Cook time is chilling time.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄8 cups  thinly sliced radishes (about 8 ounces)
• 1⁄4 cup  pitted kalamata olive, cut into thin strips
• 2  tablespoons  chopped scallions (both green and white parts)
• 3  tablespoons olive oil
• 1  tablespoon white vinegar
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon  minced garlic
• 1⁄4 teaspoon salt
•  black pepper
• 4 -8  boston lettuce leaves

Directions

1. Combine radishes, olives and scallions in a small bowl.
2. Whisk oil, vinegar, mustard, salt and pepper together.
3. Pour over radish mixture and toss to coat.
4. Cover and refrigerate.
5. To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.