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Photo of Wedge style salad by WW

Wedge style salad

6
Points® value
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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