Boston Lettuce And Radish Salad

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1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

1/2 teaspoon Dijon mustard

Salt and freshly ground black pepper

2 bunches radishes (about 20)—tops reserved for another use, radishes very thinly sliced

3 heads Boston lettuce, outer leaves discarded and tender inner leaves torn

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