in Recipes

Summer iceberg lettuce

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Ingredients for 4 servings:

  • 1 m.-large iceberg lettuce
  • 4 tbsp rapeseed oil
  • 4 tbsp lemon juice
  • 2 pinches of pepper
  • 1 pinch of salt
  • 2 tbsp sugar
  • 1 tsp balsamic vinegar

Instructions

Working time approx. 8 minutes; Rest time approx. 20 minutes; Total time approx. 28 minutes

simple and vegetarian

Remove the stalk from the lettuce head, quarter the head, and cut into approximately 1 cm slices. Transfer the chopped lettuce to a large salad bowl. Transfer the dressing ingredients to a separate bowl or shaker and whisk vigorously. Season to taste, pour over the salad, and toss to combine. Let the salad sit for at least 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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