International•healthy
JP's Iceberg Lettuce Dill Salad
My favourite iceberg lettuce salad! Light and refreshing, this is by far the salad I make the most often using iceberg lettuce. The red cabbage adds colour and the snow peas add a touch of crunch, so feel free to substitute these with other vegetables if you wish. Don't skip the herbs, they "make" this salad!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups iceberg lettuce (, chopped or torn into bite size pieces)
- Handful of finely sliced red cabbage ((just for a bit of colour))
- 6 snow peas (, diagonally sliced (adds crunch to the salad))
- 3/4 cup dill (, lightly packed)
- 3/4 cup coriander/cilantro (, lightly packed)
- 1/2 eschalot / french onion ((US: shallots), finely chopped)
- 4 tbsp Verjuice ((Note 1))
- 3 tbsp extra virgin olive oil ((or use lemon infused and skip the zest))
- 1 tsp lemon zest
- 1/2 tsp sugar ((white))
- 1/2 tsp yellow mustard powder
- Salt and pepper
Instructions
- 1
Mix Dressing together in screw top jar and shake.
- 2
Mix eschalot and herbs together in the salad bowl. Drizzle with 1/3 of dressing about 20 mins before serving.
- 3
Lay rest of salad ingredients on top.
- 4
Just before serving, add rest of dressing and toss