This classic iceberg lettuce salad shines thanks to its crisp texture and bold, bright flavors. The refreshing crunch of iceberg is perfectly complemented by a zesty dressing of lemon juice, white vinegar, olive oil, and garlic, creating a tangy, savory bite that wakes up the palate. Its simplicity lets each ingredient stand out. Serve it as a starter or side with Italian dishes, grilled meats, or seafood—especially when you want something light and palate-cleansing. Present it tossed in a bowl. It’s best served immediately, making it ideal for casual family dinners or festive gatherings.

Ingredients

• 1 head iceberg lettuce
• 1 clove garlic, finely minced or smashed
• 2 – 3 tablespoons extra-virgin olive oil
• Splash of white vinegar
• Juice of 1 lemon (or to taste)
• 1/2 -1 teaspoon of flaky sea salt or kosher salt, to taste
• Freshly ground black pepper (optional)

Directions

1. Prepare the Lettuce
   • Remove any wilted outer leaves from the iceberg lettuce.
   • Cut into bite-sized pieces. Rinse and dry thoroughly.
2. Make the Dressing
   • In a small bowl, combine the minced garlic, olive oil, white vinegar, lemon juice, salt, and pepper (if using). Whisk well to emulsify.
3. Dress the Lettuce
   • Place lettuce pieces in a large bowl.
   • Drizzle the dressing over the lettuce.
4. Toss or Serve
   • Toss gently to coat all the leaves.
5. Optional
   • Add a bit of lemon zest for extra brightness.
   • Garnish with thinly sliced red onion or fresh parsley if desired.

Metric equivalents

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