Tuesday, May 4, 2010

Red Leaf Lettuce with Citrus Dressing and Toasted Pine Nuts

I like eating salad with my meal, when it's done rightly, it provides contrasting texture and flavor to the meal.  In fact salad could become my main meal during the day especially on weekdays when I don't eat lunch at home.  Sometimes my salad is lavishly garnished with plenty of other things especially when it's a meal by itself.  A plate of salad with protein will satisfy me just fine as with any other type of meal.  Other times, salad could be a side dish that's simple and yet refreshing.  The dressing in this salad is just lemon and orange juices, the zests, a good quality of extra-virgin olive oil, and salt and pepper; toasted pine nuts and cut radishes are added for some crunch.  It is easy and it compliments well with rich dishes, or eat this to end a meal.

Red Leaf Lettuce with Citrus Dressing and Toasted Pine Nuts

Serves 4

1/4 cup extra-virgin olive oil

1/4 teaspoon finely grated lemon zest

1/4 teaspoon finely grated orange zest

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

Rounded 1/4 teaspoon salt

Rounded 1/4 teaspoon freshly ground black pepper

1 large head red leaf lettuce, torn into bite-sized pieces

6 radishes, cut lengthwise into wedges

1/4 cup pine nuts, toasted

Whisk together oil, zests, juices, salt, and pepper in a large bowl until salt is dissolved.  Add lettuce and radishes and toss until well coated, then sprinkle with toasted pine nuts.

Source:  Gourmet Today

1 comment:

  1. same here Liz. I try to have salad with my meal. Thanks for sharing the recipe.

    you're welcome Ros :) we're a healthy bunch!