Chopped Iceberg Salad With Buttermilk Dressing And Crispy Chickpeas Recipes

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ICEBERG SALAD WITH BUTTERMILK RANCH DRESSING



Iceberg Salad with Buttermilk Ranch Dressing image

Provided by Claire Robinson

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

2 scallions, trimmed
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, washed, shaken dry, and cored

Steps:

  • Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
  • Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.

FROZEN ICEBERG SALAD



Frozen Iceberg Salad image

Provided by Alex Guarnaschelli

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 large head iceberg lettuce, outer layer removed, end trimmed
2 tablespoons dijon mustard
2 tablespoons champagne vinegar
Kosher salt
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh tarragon

Steps:

  • Place the head of lettuce on a flat surface and cut in half, then cut each half into 2 wedges. Transfer the lettuce to a small tray and put it in the freezer until just before serving. (It can remain in there for up to 2 hours, if necessary.)
  • Whisk the mustard, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
  • When ready to serve, transfer the lettuce to a platter and drizzle with the dressing. Serve immediately.

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