Frozen Iceberg Salad with Mustard Vinagrette
- • Vinaigrette:
- 2 • 2 medium heads iceberg lettuce, outer layer remove ends trimmed
- • • 1/4 cup red wine vinegar
- • • 3/4 cup olive oil
- • • 1 tablespoon smooth mustard
Put the head of lettuce on a flat surface and cut in half at the equator. Transfer the lettuce to a small tray and put it in the freezer.
In a medium bowl, whisk together the mustard, vinegar, and pinch of salt. Slowly whisk in the olive oil. Taste for seasoning and set aside.
Allow the lettuce to remain in the freezer until just before serving. They can remain in there for 4 to 6 hours, if necessary. When ready to serve, transfer to a platter and drizzle each half with the dressing. Serve immediately.