Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup extra-virgin olive oil
- 1/4 cup walnut oil
- 1 tablespoon finely chopped shallot
Preparation Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a 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. Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese. Cooks' notes:· 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.Per serving: 275 calories, 27 g fat (5 g saturated), 10 mg cholesterol, 198 mg sodium, 4 g carbohydrates, 1 g fiber, 6 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
Preparation Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a 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. Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese. Cooks' notes:· 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.Per serving: 275 calories, 27 g fat (5 g saturated), 10 mg cholesterol, 198 mg sodium, 4 g carbohydrates, 1 g fiber, 6 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
