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Frozen Iceberg Salad


Recipe courtesy of Alex Guarnaschelli for Food Network Magazine

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Rate this recipe 4.5/5 (12 Votes)
Frozen Iceberg Salad 1 Picture


  • 1 large head iceberg lettuce, outer layer removed, end trimmed
  • 2 tablespoons dijon mustard
  • 2 tablespoons champagne vinegar
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh tarragon


Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

Place the head of lettuce on a flat surface and cut in half, then cut each half into 2 wedges. Transfer the lettuce to a small tray and put it in the freezer until just before serving. (It can remain in there for up to 2 hours, if necessary.)

Whisk the mustard, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.

When ready to serve, transfer the lettuce to a platter and drizzle with the dressing. Serve immediately.

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