Stacked boston lettuce with fennel, blue cheese, and toasted walnuts
Fresh lemon juice
Reduced-sodium chicken broth
⅛ cup(s), or reduced-sodium vegetable broth
2 tsp, or canola oil
¼ tsp, freshly ground
2 head(s), or Bibb lettuce
Uncooked fennel bulb(s)
½ medium, trimmed and very thinly sliced
2 Tbsp, toasted
Uncooked red onion(s)
¼ cup(s), sliced, finely chopped
1 oz, piece, frozen
- To make the dressing, combine the lemon zest, juice, broth, oil, honey, and pepper in a small bowl.
- 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.
- 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.