Soups & Salads · American

Iceberg Lettuce Salad

Name: Iceberg Lettuce Salad
Total time: 15 min
Yield: 4
Ingredients: 1 unit iceberg lettuce (very cold); 1 unit lemon; 3 tbsp olive oil; 1 ½ tbsp white vinegar; 2 clove garlic (finely grated); ½ tsp salt; ¼ tsp black pepper

7 ingredients · 15 minutes · 4 servings

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VegetarianVeganPescatarianNo porkNo alcohol

Ingredients

Servings:

1 unit	iceberg lettuce (very cold)
1 unit	lemon
3 tbsp	olive oil
1 ½ tbsp	white vinegar
2 clove	garlic (finely grated)
½ tsp	salt
¼ tsp	black pepper

Method

prep6 min
cold water, then completely dry
iceberg leaves, removing the core and any damaged outer leaves, then spin or towel-dry until no water beads remain. Chop into rough bite-size pieces and keep cold. Water left on the lettuce dilutes the sharp dressing and prevents oil from clinging.
whisk3 min
small bowl
juice of the lemon + vinegar + grated garlic + salt + black pepper, then stream in olive oil until the mixture looks lightly emulsified. Taste it alone: it should seem a little too sharp and garlicky because watery iceberg will mute it.
mix2 min
wide bowl, immediately before serving
cold dry iceberg + about three-quarters of the dressing, tossing from the bottom until every cut surface looks glossy. Add only enough remaining dressing to season evenly without a puddle. Serve at once; salt and acid begin pulling water from cut lettuce within minutes.