How to Make a Great Salad with Iceberg Lettuce
Super crunchy, fresh, green, and icy cold – this Iceberg Salad is perfect with just about anything. With fresh herbs, a spicy element, crunchy veggies, and a creamy, tangy dressing – this salad is never not just thing thing to round out a meal.
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 1 head of iceberg lettuce
- 1/2 cup pickled jalapeños
- Heaping cup of Italian parsley, tender leaves and stems, roughly chopped
- 1/2 cup roughly chopped fresh dill (give or take)
- 2/3 cup thinly sliced English cucumber
- 1 cup sour cream or plain Greek yogurt
- 1 to 2 tablespoons red wine vinegar or ACV ( to taste)
- 1/2 garlic clove, grated or finely minced
- Salt and pepper to taste
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Instructions
- To prep your lettuce, pull apart the leaves of the iceberg head (discarding the outermost) and, using a salad spinner or just your hands and some paper towels, thoroughly wash and then dry the lettuce. Arrange it all on a big platter (or divide between individual plates).
- Scatter the pickled jalapeños all over the lettuce leaves, along with the chopped Italian parsley and dill and the cucumber.
- Pop the salad in the fridge (if there’s room) to keep super cold while you whip up the dressing. In a small bowl, combine the sour cream with the vinegar, garlic (if using), and season with some salt and pepper. Dollop all around the salad in big puddles/piles – perfect for dipping and dragging all of the crunchy lettuce, or for mixing in as per usual.
- Just before serving, season the salad generously with freshly cracked pepper and a sprinkling of salt.
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Notes
If you can, place the assembled salad(s) in the fridge before seasoning and serving, to really get the ingredients nice and cold, as this is part of the major appeal.