Frozen Iceberg Salad with Champagne Vinegar

1. 1

   Put the head of lettuce on a flat surface and cut in half at the equator.

2. 2

   Transfer the lettuce to a small tray and put it in the freezer.

3. 3

   In a medium bowl, whisk together the Dijon mustard, vinegar, and pinch of salt.

4. 4

   Slowly whisk in the olive oil and then add the tarragon.

5. 5

   Taste for seasoning and set aside.

6. 6

   Allow the lettuce to remain in the freezer until just before serving.

7. 7

   They can remain in there for 4 to 6 hours, if necessary.

8. 8

   When ready to serve, transfer to a platter and drizzle each half with the dressing.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.