Name: Life-Changing Iceberg Lettuce Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 iceberg lettuce (well chilled; about 8 cups chopped); 3 tablespoon fresh lemon juice (from 1 lemon); 3 tablespoon extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 clove garlic clove (finely grated); ¾ teaspoon flaky sea salt (or kosher salt); ¼ teaspoon black pepper (freshly ground)

Instructions

Chop the lettuce
Chop the lettuce:
Remove any wilted outer leaves from 1 chilled head of iceberg lettuce. Cut it in half, remove the core, and chop it into bite-size pieces. Rinse, spin completely dry in a salad spinner, and transfer to a large bowl.
Dress
Dress:
Squeeze 3 tablespoons fresh lemon juice over the lettuce, then drizzle with 3 tablespoons extra-virgin olive oil and 1 tablespoon red wine vinegar. Add 1 finely grated garlic clove, ¾ teaspoon flaky sea salt, and ¼ teaspoon black pepper.
Toss and serve
Toss and serve:
Toss the iceberg lettuce salad with your hands or tongs for 30 seconds, until every piece is coated. Taste, adjust with a pinch more salt if needed, and serve immediately while it's cold and crunchy.

Tips

The lettuce must be completely dry and very cold, or the dressing slides off and the salad turns limp. Use your best olive oil here, because it's one of only five ingredients. Dress the salad right before serving; iceberg wilts quickly once salted.

Storage

Store undressed chopped iceberg in a container lined with a paper towel in the refrigerator for up to 3 days. Once dressed, the salad is best eaten right away.

Serving suggestions

Serve this iceberg lettuce salad with pizza, pasta, grilled steak, roast chicken, or schnitzel. Add shaved Parmesan or toasted breadcrumbs if you want extra crunch.