Head iceberg lettuce is very soft, juicy and crispy. Basically, salads are low on calories and extremely healthy due to their high chlorophyll content that improves the immune system. Iceberg salad is a good source of folic acid that regulates many processes in the body, including brain function. Try this simple and tasty iceberg salad recipe that emphasizes its fresh and delicate taste.
One of the things to know about how to make salads with both head and leaf lettuce is that you don’t want to cut them with a knife to prevent quick oxidation. It is better to tear lettuce leaves with your hands. You should serve iceberg salad immediately and make no more than you can eat at once because when stored it loses a lot of juice and its amazing taste deteriorates. This light salad will make an excellent side dish to any meat or fish dish.
Ingredients for Iceberg Lettuce Salad
- 300-500 g Iceberg lettuce
- 3 tablespoons Extra Virgin olive oil
- Juice from one lemon
- Sea salt
- Wash salad, pat dry and tear with hands into medium pieces.
- Pour freshly squeezed lemon juice over and add salt to taste.
- Dress with olive oil.
- Stir everything carefully and serve.