Frozen Iceberg Salad with Champagne Vinegar
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 293
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 555
- Total: 6 hr 10 min
- Prep: 10 min
- Inactive: 6 hr
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.