Iceberg Lettuce: Perfect Pairings
A refreshing salad featuring the crisp texture of iceberg lettuce, enhanced by a vibrant mix of fresh herbs and a zesty lemon-honey vinaigrette, perfect for any meal.
Ingredients
- 1 head iceberg lettuce shredded
- 0.25 cup fresh basil chopped
- 0.25 cup fresh mint chopped
- 0.25 cup flat leaf parsley chopped
- 1 medium tomato diced
- 2 large hard-boiled eggs quartered
- 0.5 small shallot finely minced
- 2 tbsp green onions sliced
- 2 tbsp chives snipped
- 3 tbsp olive oil extra virgin
- 2 tbsp lemon juice freshly squeezed
- 1 tsp honey
- 0.5 tsp Dijon mustard optional
- pinch salt to taste
- pinch black pepper freshly ground
Instructions
- In a large bowl, combine the shredded iceberg lettuce, chopped basil, mint, parsley, diced tomato, shallot, green onions, and chives.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard (if using), salt, and pepper until well combined.
- Pour the vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.
- Arrange the quartered hard-boiled eggs on top of the salad.
- Serve immediately as a refreshing side or light meal.
Notes
For extra protein, add grilled chicken or chickpeas. You can also toast some croutons for added crunch. Adjust honey to taste for sweetness. This salad is best served immediately to maintain the lettuce's crispness.