INGREDIENTS
3 tbsp
Dill, fresh
1/2 pint
Grape tomatoes
4
Radishes, very thinly sliced (about 1/4 cup), small
3
Romaine lettuce hearts
1/2
Shallot, peeled and minced (about 2 tablespoons)
1 tbsp
Dijon mustard
2 tbsp
Mayonnaise
1
Kosher salt and freshly ground black pepper
1 tbsp
Sugar
2 tbsp
Apple cider vinegar
3 tbsp
Olive oil, extra-virgin
1/2 cup
Buttermilk