Wedge style salad
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Lettuce
160 g, Romaine lettuce, halved
Calorie controlled cooking spray
4 spray(s)
Shallots
1 medium, finely chopped
White Wine Vinegar
4 teaspoon(s)
Dijon Mustard
1 teaspoon(s), heaped
Olive Oil
4 teaspoon(s)
Tarragon, fresh
1 teaspoon(s), finely chopped
Saint Agur blue cheese
40 g, crumbled
Pecan Nuts
40 g, toasted and chopped
Instructions
1
Halve the Romaine lettuces lengthways and mist with cooking spray. Season on all sides with salt and black pepper. Preheat a nonstick griddle pan to high and griddle the lettuce halves for 3-4 minutes on each side until lightly charred.
2
Transfer the lettuce, cut-side up, to a serving platter or individual plates. For the dressing, put the chopped shallot in a small bowl, then whisk in the white wine vinegar, Dijon mustard, olive oil and chopped fresh tarragon.
3
Season to taste then drizzle the dressing over the griddled lettuce, scatter over the vegetarian blue cheese and chopped toasted pecan nuts, and serve.
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