1 head Butter lettuce
1 small fennel bulb, top trimmed
4 large radishes, trimmed
6 tablespoons olive oil
Grated zest of 1 lemon
2½ tablespoons fresh lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
½ teaspoon sea salt
½ teaspoon freshly ground pepper
4 hard-boiled egg, chopped into ½-inch pieces (optional)
1. Tear the lettuce into bite-size pieces and put in a large bowl. Using a knife or mandoline, cut the fennel and radishes into 1/8-inch thick slices. Add to the bowl with the lettuce.
2. Whisk the oil, lemon zest, lemon juice, chives, and salt and pepper in a small bowl. Add the dressing to the salad and toss to blend.
3. Divide among 4 salad plates, top with the eggs, if using, and serve.