4 Servings 15 min Cook
1 Head Lettuce
1 Tbsp Lemon Juice
1/4 Tsp Orange Zest
6 Medium (3/4" to 1" dia) Radishes
1 Tbsp Orange Juice
1/4 Cup Olive Oil
1/4 Cup Pine Nuts
1/4 Tsp Lemon Zest
Lightly toast pine nuts in 325-degree oven for approximately 10 minutes.
Tear lettuce leafs into bite-sized pieces.
Slice radishes into thin wedges.
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.
