Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Name: Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 large heads Boston lettuce; 59 milliliters extra-virgin olive oil; 1 Tbsp finely chopped shallot; 3 Tbsps Zinfandel vinegar or other good-quality red-wine vinegar (preferably O brand); 59 milliliters walnut oil; 237 milliliters walnut pieces, toasted

Need Head to the store and pick up boston lettuce, walnut pieces, zinfandel vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.

Ingredients you will need

Lettuce

Water

Equipment you will use

Salad Spinner

Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.

Ingredients you will need

Shallot

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

Ingredients you will need

Vinaigrette

Lettuce

Cheese

Nuts

· Vinaigrette can be made 1 day ahead and chilled, covered.· Nuts can be toasted 1 day ahead and cooled, then kept in an airtight container at room temperature.

Ingredients you will need

Vinaigrette

Nuts

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›