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Iceberg lettuce with lemon balm yogurt dressing

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Ingredients for 4 servings:

  • 1 head of iceberg lettuce
  • 150 g yogurt, 3.5%, set
  • 50 g sour cream
  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tbsp lemon balm, fresh and chopped
  • 1 pinch(s) of sugar
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the iceberg lettuce into small pieces and wash. Stir together the dressing and season to taste. Arrange the iceberg lettuce on plates or in bowls and drizzle with the dressing.

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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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