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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.