Boston Lettuce Wedges


  • 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)
  • Salt and pepper to taste

Cooking Instructions

Step 1: Quarter lettuce heads lengthwise, keeping stem ends attached.  Carefully wash in cold water, then dry in a salad spinner.

Step 2: Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.

Step 3: Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.