Frozen Iceberg Salad With Champagne Vinegar
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Put the head of lettuce on a flat surface and cut in half at the equator
2
Transfer the lettuce to a small tray and put it in the freezer
3
In a medium bowl, whisk together the Dijon mustard, vinegar, and pinch of salt
4
Slowly whisk in the olive oil and then add the tarragon
5
Taste for seasoning and set aside
6
Allow the lettuce to remain in the freezer until just before serving
7
They can remain in there for 4 to 6 hours, if necessary
8
When ready to serve, transfer to a platter and drizzle each half with the dressing
9
Serve immediately