Iceberg Lettuce Salad

Preparación

1. 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.
2. batir3 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.
3. mezclar2 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.