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Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian starter offers a refined twist on the classic wedge salad, swapping heavy dressings for a sophisticated Zinfandel vinaigrette. The soft, buttery leaves of the Boston lettuce provide a delicate base for the bold, savoury notes of crumbled Stilton and the earthy crunch of toasted walnuts. It is a dish that celebrates contrasting textures, making it a wonderful opening course for a seasonal dinner party.

Preparing this salad is remarkably simple, relying on high-quality shop-bought staples like extra-virgin olive oil and walnut oil to create a rich, emulsified dressing. While Stilton provides a traditional British finish, the bright acidity of the red wine vinegar ensures the dish remains light and refreshing. Serve these wedges immediately after dressing to maintain the crispness of the greens.

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Ingredients for Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

  • 2 large heads Boston lettuce

  • 45ml Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)

  • 1 tablespoon finely chopped shallot

  • 60ml extra-virgin olive oil

  • 60ml walnut oil

  • 240ml walnut pieces, toasted

  • 110g Stilton, crumbled or shaved (with a cheese plane)

How to make Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.

Whisk together vinegar, shallot, 1/4 teaspoons salt, and 1/8 teaspoons pepper, then add oils in a slow stream, whisking until combined.

Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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