Doe's House Salad
- 6 heads iceberg lettuce, cleaned, cored and torn into large, bite size pieces
- 2 medium tomatoes, chopped
- 1 cup chopped red onion
- 1 1/3 cups salad oil
- 2/3 cup olive oil
- 1 cup lemon juice
- 6 tablespoons minced garlic
- 2 teaspoons salt
Place the lettuce, tomatoes, and onion in a large mixing bowl. In a separate container, combine the salad oil and olive oil. Pour the oil mixture and lemon juice over the lettuce mixture. Add the garlic and salt. Toss until the lettuce is covered evenly with the oils, tomatoes, onions, garlic and salt. Do not over toss. Serve immediately or within 15 minutes to ensure lettuce remains crisp.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Doe Eldridge