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Viral Iceberg Lettuce Salad

Finely chopped iceberg tossed in a sharp lemon-garlic vinaigrette. Cold, crunchy, and weirdly addictive.

Submitted by Aaron Price
Prep
10 mins
Cook
0 mins
Total
10 mins
Servings
4

Steps

  1. 1

    Finely chop the iceberg lettuce into thin, bite-size pieces and add it to a large bowl.

  2. 2

    In a small bowl or jar, combine the olive oil, lemon juice, white vinegar, garlic, salt, and black pepper.

  3. 3

    Whisk or shake the dressing until it looks evenly blended and glossy.

  4. 4

    Pour about half the dressing over the lettuce and toss well, then add more as needed until everything is lightly coated.

  5. 5

    Taste and add another pinch of salt or black pepper if it needs it.

  6. 6

    Serve immediately while the lettuce is extra cold and crunchy.

Make it fancy

Kick it up a notch

Optional moves for when you want to impress.

  • Add shaved parmesan and a few chopped pepperoncini for a more deli-counter vibe.
  • Keep the chopped lettuce in the fridge and toss at the last second so it stays extra crisp.
  • Use a microplane for the garlic if you want the dressing punchy without harsh little chunks.
  • Turn it into lunch with grilled chicken, tuna, or chickpeas on top.