top of page

Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

['2 large heads Boston lettuce', '3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)', '1 tablespoon finely chopped shallot', '1/4 cup extra-virgin olive oil', '1/4 cup walnut oil', '1 cup walnut pieces, toasted', '1/4 pound Stilton', 'crumbled or shaved (with a cheese plane)']

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.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

​

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page