Rate this recipe
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(12 Votes)
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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
Details
Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com
Preparation
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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