My Favourite Iceberg Salad.

This salad is so delicious. Someone once told me that iceberg salad is dorky, I wholeheartedly disagree. It’s crunchy, fresh, juicy and holds the flavour of any dressing so so well. I like to cut it into wedges and top generously with a yummy dressing and herbs, letting it all soak in between the cracks.

Ingredients:

1 head Iceberg lettuce

1-2 spring onions, sliced thinly to serve

¼ cup of fresh dill, chopped

¼ cup fresh mint, chopped

¼ cup fresh parsley, chopped

1 tablespoon seeded mustard

2 teaspoons dijon mustard

Juice and zest from 1 lemon juice

3 anchovies, chopped into a paste (you can leave these out if you don’t like anchovies)

1 clove of garlic, chopped finely or grated finely

Chilli, to taste (can be fresh or dried)

3 tablespoons of olive oil

Salt & pepper to season

Parmesan to serve (optional)

Method.

Step 1.

In a jar, add half of each of the chopped herbs, mustards, garlic, lemon juice and zest, anchovies and chilli to a jar and shake well. Taste and add salt and pepper as desired.

Step 2.

Using a fork, whisk the dressing while slowly pouring in the olive oil so that it emulsifies nicely.

Step 3.  

Remove the base of the iceberg lettuce and segment into 8 wedges. Arrange on plate.

Step 4.

Pour or spoon over the dressing, making sure to get it nicely in between the cracks of the layers of lettuce.

Step 5.

Top with remaining herbs and thinly sliced spring onions, then with a good grating of parmesan, if using.