Photo: Big-as-an-Ice Burg Salad Recipe
Ingredients
- 3 tablespoons red onion, chopped
- 1/3 cup cilantro leaves, 2 handfuls
- 1 lime, juiced
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil, eyeball it
- 1 teaspoon salt
- 1 large head iceberg lettuce, core removed and quartered
Directions
In a food processor, combine onion, cilantro, lime juice and vinegar. Turn processor on and stream in oil from the chute. Add salt. When the dressing is smooth, green, emulsified in appearance, turn off processor.
Place quarters of iceberg lettuce on a serving platter or on individual salad plates. Pour dressing over "ice burgs" and serve.
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By absolutromantic...
Albany, NY
on July 23, 2006
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I made the dressing, but added it to a real salad (i.e. spinach base and extra vegetables instead of just nutrient-lacking iceberg lettuce. It was a very tangy, distinct taste, and a very runny consistency that made it easy to coat my salad without having to add a ton of dressing. I did like it a lot, and will keep it in my recipe file to make again. However, I wouldn't make it very often or make it to keep in the fridge, as it's a little to unique to be my generic go-to salad dressing. I'd say it's best when made on occasion and paired with specific dishes (like the roasted corn soup.
By nikimickey_5243940
la habra, CA
on March 21, 2006
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I thought that this dressing was a little bland. Very vinegary and seemed to need something else. I did not like it at all.
By srseeker_4902145
San Antonio, TX
on February 21, 2006
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This is a half a head of iceberg lettuce with too-oily vinagrette. It doesn't look or taste good.
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