This quick pickling blends the flavor of the radishes with the dressing of this seasonal salad.
1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons rosé vinegar or white wine vinegar
1/4 teaspoon ground coriander
5 radishes, very finely diced
2 tablespoons minced shallots
Freshly ground pepper
1 head of red leaf lettuce, leaves torn
1 head of Bibb lettuce, leaves torn
One 6-ounce head of frisée, torn into bite-size pieces
1/4 cup lightly packed tarragon leaves
1/4 cup lightly packed flat-leaf parsley leaves
1/4 cup lightly packed mint leaves
1/4 cup snipped chives
In a small bowl, whisk the lemon zest and juice with the olive oil, vinegar and coriander. Stir in the radishes and shallots and season with salt and pepper. Let the vinaigrette stand at room temperature for 2 hours.
In a large bowl, toss all of the lettuces with the tarragon, parsley, mint and chives. Add the radish vinaigrette to the salad and toss to coat. Season with salt and pepper and toss again. Transfer the salad to plates.