Frozen Iceberg Salad

Recipe courtesy of Alex Guarnaschelli for Food Network Magazine

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 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

Directions

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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