Chopped Salad

It is well known by many of my friends that I am a big fan of head lettuce.  I love it.  The crunchiness, versatility and most importantly how it takes me back to the 70's dinner table.  So for Easter dinner I made a head lettuce salad with a little twist.  My 70's dinner table inspired salad had all of the typical ingredients, onions, carrots, radishes, etc... but we chopped it up and got creative with the dressing to make it more relevant for our guests' distinctive palettes.

The carrots in this recipe were steamed for about 2 minutes.  I learned this trick from Anchor Oyster Bar in the Castro district of San Francisco.  I love carrots with an easier bite.  They make for a wonderful addition to any salad. You can get the olives at your local Italian grocery or in the deli section at your local grocery store. 

This is an easy one...

- 1/2 head lettuce, chopped into small pieces
- 1/2 red onion, chopped into small pieces
- 2 carrots, steamed for about 2 minutes and then chopped into small pieces
- 8-10 radishes, chopped into small pieces
- 8-10 pitted green olives that have been cured in Italian seasoning, chopped into small pieces
- Juice of 1 lemon
- 4 tbsp of olive oil
- 2-3 tbsp of grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste

Toss everything together very well.  Taste and then add salt and pepper to your liking.

Serve!