Cos Let­tuce with Wal­nut Vinai­grette

Wedges of ice­berg let­tuce are also de­li­cious to re­place the cos. A mar­i­nated, soft feta is a gor­geous ac­com­pa­ni­ment and com­ple­ments the crispy leaves per­fectly but is an op­tional ex­tra.

Dish - Everyday Dish - - Recipes -

2-3 firm cos let­tuces, halved or quar­tered if large ¼ cup toasted wal­nut pieces, roughly chopped


3 ta­ble­spoons wal­nut oil 1 ta­ble­spoon olive oil 2 tea­spoons white wine vine­gar 2 cloves gar­lic, crushed 1 tea­spoon Di­jon mus­tard sea salt and ground pep­per Vinai­grette: Whisk all the in­gre­di­ents to­gether in a bowl and sea­son gen­er­ously. To serve: Ar­range the let­tuce on a serv­ing plat­ter. Spoon over the vinai­grette and scat­ter over the wal­nuts. Serves 8, de­pend­ing on how many let­tuces you use

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