Cos Lettuce with Walnut Vinaigrette
Wedges of iceberg lettuce are also delicious to replace the cos. A marinated, soft feta is a gorgeous accompaniment and complements the crispy leaves perfectly but is an optional extra.
Serves 8
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #76
Jan. 4, 2018
ingredients
2–3 firm cos lettuces, halved or quartered if large
¼ cup toasted walnut pieces, roughly chopped
Vinaigrette
3 tablespoons walnut oil
1 tablespoon olive oil
2 teaspoons white wine vinegar
2 cloves garlic, crushed
1 teaspoon Dijon mustard
sea salt and ground pepper
Method
Vinaigrette: Whisk all the ingredients together in a bowl and season generously.
To serve: Arrange the lettuce on a serving platter. Spoon over the vinaigrette and scatter over the walnuts. Serves 8, depending on how many lettuces you use.
