Frozen Iceberg Salad

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
Share This Recipe


1 large head iceberg lettuce, outer layer removed, end trimmed

2 tablespoons dijon mustard

2 tablespoons champagne vinegar

Kosher salt

1/2 cup extra-virgin olive oil

3 tablespoons chopped fresh tarragon


  1. Place the head of lettuce on a flat surface and cut in half, then cut each half into 2 wedges. Transfer the lettuce to a small tray and put it in the freezer until just before serving. (It can remain in there for up to 2 hours, if necessary.)
  2. Whisk the mustard, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
  3. When ready to serve, transfer the lettuce to a platter and drizzle with the dressing. Serve immediately.