1cupcroutonscrushed into small chunks (not crumbs)
¼cupapple cider vinegar
Salt and pepperto taste
Gently peel off the outer leaves of each head of lettuce, then twist off the root and discard. They should come off pretty easily.
Add the leaves to a salad spinner for rinsing and drying. *If you don’t have a salad spinner, gently rinse the leaves and lay them out to dry, patting gently with paper towels to remove excess water.
Once the leaves are dry, roughly chop them and add them to a large bowl.
Wash the radishes and thinly slice using a mandoline if you have one. Add to the bowl with the chives and croutons.
Make the dressing - Whisk together dressing ingredients in a small bowl or shake in a tightly sealed jar. Pour over the salad and toss everything together. Transfer to a server bowl or platter if desired and serve immediately. Garnish with fresh cracked black pepper.
Once the salad is tossed with the dressing it’s best eaten immediately. But the dressing can be mixed up in advance and stored in the fridge for 1 week. Before using, let it sit at room temperature for about 20 minutes to warm up before giving it another shake and using.The salad ingredients can be prepped a day in advance and stored separately.