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
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.