Stacked boston lettuce with fennel, blue cheese, and toasted walnuts
3
Points®
Total time: 9 min • Prep: 9 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This composed salad is beautiful, full of flavor and ready in under 10 minutes. It makes a wonderful first course when you are entertaining. Stacking the leaves creates a great presentations and makes a basin for the remaining ingredients. Boston and Bibb lettuces might be called butterhead or butter lettuce in your supermarket. They get their name from the tender buttery texture of their leaves. Using the broth in the dressing is a great trick for making a richly flavored dressing without adding a lot of high calorie ingredients. To get your blue cheese ready for grating, 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.
Ingredients
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp
Reduced sodium chicken broth
⅛ cup(s), or reduced-sodium vegetable broth
Walnut oil
2 tsp, or canola oil
Honey
1 tsp
Black pepper
¼ tsp, freshly ground
Boston lettuce
2 head(s), or Bibb lettuce
Uncooked fennel bulb
½ medium, trimmed and very thinly sliced
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp, toasted
Red onion
¼ cup(s), sliced, finely chopped
Blue cheese
1 oz, piece, frozen
Instructions
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.
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