Frozen Iceberg Salad

• 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

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.
3. (It can remain in there for up to 2 hours, if necessary.)
4. Whisk the mustard, vinegar and a pinch of salt in a medium bowl.
5. Slowly whisk in the olive oil and add the tarragon.
6. Taste for seasoning.
7. When ready to serve, transfer the lettuce to a platter and drizzle with the dressing.
8. Serve immediately.
9. Photograph by David Malosh

head iceberg lettuce, mustard, champagne vinegar, kosher salt, extravirgin olive oil, tarragon

Taken from www.foodnetwork.com/recipes/alexandra-guarnaschelli/frozen-iceberg-salad.html (may not work)