Iceberg Lettuce Salad
108kcal1.2g protein10.3g fat3.8g carbs~$0.52/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
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 |
Steps
- Prep6 mincold water, then completely dryiceberg 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 minsmall bowljuice 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 minwide bowl, immediately before servingcold 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.