courtesy of Gourmet, Andrea Albin
Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.Ingredients
1/4 cup extra-virgin olive oil
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 large head red-leaf lettuce (1 pound), torn into pieces
1 cucumber, sliced into thin wedges
6 radishes, cut into thin wedges
1/4 cup pine nuts (about 1 ounce), toastedMethod
- Whisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved.
- Add lettuce and radishes and toss. Serve topped with pine nuts.