Frozen Lettuce

I'd be willing to wager you've never had a salad like this one, and neither have your guests. It's sort of a whimsical play on Caesar salad that defies expectations. Whatever you think of it, this is guaranteed to be a conversation piece.
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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: 4 servings
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1 head iceberg lettuce

3 garlic cloves

1/4 cup vegetable oil

1 egg yolk

1/2 cup mayonnaise

2 tablespoons rice vinegar

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon white miso

1 tablespoon grated onion

1 tablespoon grated Parmesan

1 tablespoon anchovy paste

1/2 teaspoon yellow mustard

1 lemon, zested

Salt and freshly ground black pepper

1 tablespoon crumbled goat cheese

Annatto seeds, for garnish, optional

Small croutons, for garnish


  1. Quarter the lettuce and wrap the pieces in plastic or seal in a covered container and freeze for 1 to 2 hours.
  2. In a small saucepan of boiling water, cook the garlic cloves for 5 minutes; drain. Mince the garlic.
  3. In a small bowl, whisk the oil into the egg yolk. Whisk in the garlic, mayonnaise, vinegar, lemon juice, Worcestershire sauce, miso, grated onion, Parmesan, anchovy paste, mustard, and lemon zest. Season the dressing with salt and pepper, to taste. Fold in the crumbled goat cheese.
  4. Place the frozen lettuce on 4 chilled plates. Spoon the dressing over the lettuce and garnish with a sprinkling of annatto seeds and croutons. Serve immediately.