Start by making your dressing base. Grate the ½ clove of garlic into a small jar (use one that has a lid). Add the dijon mustard, a pinch of salt and the red wine vinegar. Let this sit for at least 15 minutes.

Now prepare the lettuce. If using head lettuce, cut the leaves away from the base and remove any tough or yellowed outer leaves. Tear larger leaves into bite-sized pieces, about 2”. Wash the lettuce in a large bowl of cold water and thoroughly dry in a salad spinner.

Finish the dressing by adding the olive oil and taste. Make sure it tastes bright and exciting but not overly acidic. You can moderate acidity with a little salt and/or by adding more olive oil.

Now sprinkle a pinch of salt on the lettuces, add some vinaigrette and toss gently so that all of the leaves are coated. Taste a leaf – you want it to be coated but not soggy. The dressing should glisten on the leaves but not weigh them down. When it tastes great, serve immediately on a large plate or in a bowl (ideally chilled) and garnished with thinly sliced radish!