I read reviews of this salad online, and most everyone said that freezing the lettuce for more than a few minutes is a mistake. I left mine in there for about 15 minutes, and it was fine. People said that leaving it in there for too long would really change the texture of the lettuce (and I have this thing about soggy lettuce). The dressing is really, um, STRONG. People mentioned that in the reviews, too. A little goes a long way. This wasn’t horrible, but I won’t make it again.
Frozen Iceberg Salad with Champagne Vinegar
(Food Network Magazine, Sept. 2014)
1 large head iceberg lettuce, outer layer removed and both ends trimmed
2 tablespoons Dijon mustard
2 tablespoons champagne vinegar
1/2 cup extra-virgin olive oil
1 small bunch fresh tarragon, washed, dried, leaves chopped
Put the head of lettuce on a flat surface and cut in half at the equator. Transfer the lettuce to a small tray and put it in the freezer.
In a medium bowl, whisk together the Dijon mustard, vinegar, and pinch of salt. Slowly whisk in the olive oil and then add the tarragon. Taste for seasoning and set aside.
Allow the lettuce to remain in the freezer until just before serving. They can remain in there for 4 to 6 hours, if necessary. When ready to serve, transfer to a platter and drizzle each half with the dressing. Serve immediately.