I love a really cold salad and this takes it to the extreme. My father would always serve all the greens ice cold and I really feel this recipe keeps that tradition alive!
Recipe courtesy of Alex Guarnaschelli
Save Recipe Print
Total:
6 hr 10 min
Prep:
10 min
Inactive:
6 hr
Yield:
4 servings
Level:
Easy

Ingredients

Vinaigrette:

Directions

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 Dijon mustard, vinegar, and pinch of salt. Slowly whisk in the olive oil and then add the tarragon. 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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Fall Salad

Recipe courtesy of Tyler Florence

Potato Salad

Recipe courtesy of Eric Warren

Asian Salad

Recipe courtesy of Food Network Kitchen

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.