Frozen Iceberg Salad with Champagne Vinegar

Total Time:
6 hr 10 min
Prep:
10 min
Inactive:
6 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large head iceberg lettuce, outer layer removed and both ends trimmed
  • Vinaigrette:
  • 2 tablespoons Dijon mustard
  • 2 tablespoons champagne vinegar
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 small bunch fresh tarragon, washed, dried, leaves chopped
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.

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!


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