Stacked boston lettuce with fennel, blue cheese, and toasted walnuts

Total Time
9 min
9 min
0 min
Boston and Bibb lettuces are sometimes called butterhead or butter lettuce because of their soft, buttery-textured leaves.


lemon zest

1 tsp

fresh lemon juice

2 Tbsp

reduced-sodium chicken broth

cup(s), or reduced-sodium vegetable broth

walnut oil

2 tsp, or canola oil


1 tsp

black pepper

¼ tsp, freshly ground

boston lettuce

2 head(s), or Bibb lettuce

uncooked fennel bulb(s)

½ medium, trimmed and very thinly sliced

chopped walnuts

2 Tbsp, toasted

uncooked red onion(s)

¼ cup(s), sliced, finely chopped

blue cheese

1 oz, piece, frozen


  1. To make the dressing, combine the lemon zest, juice, broth, oil, honey, and pepper in a small bowl.
  2. Clean and separate the lettuce leaves; cut out and discard a V-shape from the white part of each stem end. Gently press the leaves to flatten slightly and stack about 5 lettuce leaves on each of 4 plates. Top with the fennel, walnuts, and red onion.
  3. Spoon the dressing over the salads and grate the blue cheese on top. (Crumble the last bits of ungrated blue cheese over the salads). Serve at once.


To create an appealing presentation, sprinkle the salad and plate with a blanket of cheese “snow”: Place the 1-ounce piece of blue cheese in the freezer until frozen, at least 1 hour. Then grate the cheese directly onto the salad using the medium-sized grate on a four-sided grater.Handle the lettuce tender leaves gently to avoid bruising.

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