Frozen iceberg lettuce

Votes: 2

Time: 10 min.
Complexity: easily
Servings: 4

This way to serve iceberg lettuce lives up to its name. If you haven't tried frozen iceberg lettuce, you're missing out. It's a wonderful light appetizer that's even more refreshing and perfect for hot summer days. Since lettuce is mostly water, it becomes especially crisp when frozen. Serve in large chunks, drizzled with a dressing of champagne vinegar, high-quality olive oil, Dijon mustard, and tarragon. If you're preparing the appetizer for a specific time, simply toss the iceberg lettuce slices in the freezer and drizzle with the dressing just before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large head iceberg lettuce, outer leaves removed, ends trimmed
2 tablespoons Dijon mustard
2 tablespoons champagne vinegar
0.5 cups olive oil
3 tbsp chopped fresh tarragon

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the lettuce head on a flat surface and cut it in half, then cut each half into 2 wedges. Transfer the lettuce to a small tray and freeze until ready to serve (or for up to 2 hours, if needed).
In a medium bowl, combine the mustard, vinegar, and a pinch of salt. Gradually whisk in the olive oil and add the tarragon. Taste.