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 Time10 mins
Total Time10 mins
Servings: 4 -6 as side
- 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
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
1. Verjuice is made from unfermented grapes and is like a mild vinegar. It's fantastic for salad dressings because it is not as sharp as other vinegars so you don't need as high an oil to vinegar ratio to make a smooth dressing. Nowadays in Australia, it is sold in most supermarkets in the vinegar section. If you can't find Verjuice, white wine vinegar + 1/2 tsp extra sugar is a suitable substitute.
2. A recipe by my friend JP, affectionately dubbed the Queen of Salads!