Alex Guarnaschelli’s Frozen Iceberg Salad

Yield: 4 servings
Calories: 308
Theme: Dinner
Rating:  This recipe has not been rated

You haven't had an iceberg salad until you've had it frozen. Iceberg lettuce is full of water, so it becomes especially crispy when it's frozen. That's why celebrity chef Alex Guarnaschelli, judge of Food Network's Chopped and author of Old-School Comfort Food, insists that you try this recipe. Just make sure you've got 4 to 6 hours to let your lettuce sit in the freezer. As long as you do it in advance, you'll be able to prepare this salad in just a few minutes.   


  • 1 large head iceberg lettuce, outer layer removed and trimmed
  • 2 tbsp Dijon mustard
  • 2 tbsp champagne vinegar
  • kosher salt
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp tarragon, chopped fresh


1. Place the head of lettuce on a flat surface and cut in half, then cut each half into 2 wedges.


2. 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.


3. When ready to serve, transfer the lettuce to a platter and drizzle with the dressing. Serve immediately and enjoy!


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