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...
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
4 servings
- 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
Steps
Mix Dressing together in screw top jar and shake.
Mix eschalot and herbs together in the salad bowl. Drizzle with 1/3 of dressing about 20 mins before serving.
Lay rest of salad ingredients on top.
Just before serving, add rest of dressing and toss
Source: RecipeTin Eats by Nagi | RecipeTin Eats
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