- 2 1/2 tablespoons vegetable oil
- 2 tablespoons sour cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons minced fresh parsley leaves
- 10 radishes, sliced thin
- 6 medium white mushrooms, sliced thin
- 4 Boston lettuce leaves
- In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.