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

SmartPoints® value per serving
Total Time
9 min
9 min
0 min
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.


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.