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; 113 grams Stilton, crumbled or shaved (with a cheese plane); 3 Tbsps Zinfandel vinegar or other good-quality red-wine vinegar (preferably O brand); 59 milliliters walnut oil; 237 milliliters walnut pieces, toasted

Need a gluten free and primal side dish? Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton could be a super recipe to try. One serving contains 273 calories, 6g of protein, and 27g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of boston lettuce, olive oil, walnut pieces, and a handful of other ingredients are all it takes to make this recipe so yummy.

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

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