Spring Herb Salad with Radish and Parsley

Serves:

• 1 1/2 tablespoons white wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 2 heads butter lettuce, torn into bite-sized pieces (about 10 cups)
• 2 cups thinly sliced radishes
• 4 scallions, white and light green parts, thinly sliced
• 1/2 cup packed parsley leaves
• 1/2 cup thinly sliced basil leaves
• 1/4 cup cilantro leaves
• 2 tablespoons chopped fresh dill