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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!