Notes
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!
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
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.
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By limey1001_3391965
Quilcene, WA
on August 23, 2011
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After reading the other reviews I cut up & put the lettuce in the fridge for three hours. It was nice & crisp, but the dressing! Sorry Alex I couldn't handle it. Instead I made honey mustard dressing & we loved it, we dipped the lettuce in the dressing.
By patpallone_10793278
Pittsford, NY
on June 21, 2011
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The dressing is acceptable if you like a strong tarragon/dijon flavor. However, the lettuce was worse than a tasteless popsicle! The texture was disgusting. As an experienced cook, I wonder if there is an error in the recipe. I found it in a magazine, then checked on this website to find there were no differences. I tried eating the salad, but eventually disposed of it. It was not worth consuming something so unpleasant. I usually appreciate the recipes offered by Alex.
By ljglazer_12932606
Marblehead, 61
on June 13, 2010
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I saw this recipe today and could not wait to try it! I made the salad dressing, sliced the iceberg lettuce exactly as directed, popped both halves into the freezer and left it there for about an hour. I love the idea of a really really cold sald so I thought this would be perfect. In reality it was just awful----the lettuce was frozen solid and the texture completely changed---no amount of defrosting was going to save this. I was so disappointed.
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