Boston Lettuce Wedges With Zinfandel Vinaigrette And Stilton Recipes

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BOSTON LETTUCE WITH VINAIGRETTE



Boston Lettuce with Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large head Boston or other butter lettuce, cored, cleaned and dried (about 7 cups)

Steps:

  • Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing.
  • Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper.
  • Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON



Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton image

Provided by Paul Grimes

Categories     Salad     Side     No-Cook     Low Carb     Vegetarian     Quick & Easy     Blue Cheese     Walnut     Red Wine     Fall     Winter     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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)

Steps:

  • 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.

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