Everyone needs a fall back recipe. Something that is cheap, easy, and goes with everything. Like a perfume that you can wear to the beach or to brunch with your in-laws. This, my friends, is one of mine.
It has very few ingredients, all of which I generally have on hand. And hello!! It uses iceberg lettuce! Other than a wedge salad, how many recipes do you come across nowadays that actually call for iceberg lettuce. Not many. For several reasons I’m sure, not the least of which is the fact that iceberg is practically flavorless and has little or no nutritional value. Sounds so appealing, doesn’t it? But, in this case, that is OK. In fact, it is exactly what you want. Because iceberg lettuce has something you need to make this recipe a success.
Crunch makes all the difference in the world as we are looking for texture here, people. You could use romaine if you wanted, but it just doesn’t shred like a good head of iceberg. The beauty of this is that you are taking something that is…well…rather boring, and making it pretty great. And you are doing it without throwing it in a bowl all ripped up and looking like a cheap salad bar item. No minute pieces of carrot and purple cabbage here kiddos. We are going for pure. Simple. Fresh. Pale. Like spa food. I mean, practically.
One Year Ago: Snickerdoodles, Sour Cream Cherry Bars, Maple Glazed Ribs, & The Best Banana Pudding
Two years Ago: Sweet & Tangy Ribs, Cobb Potato Salad, Plum Crunch, Pasta Scuie Scuie, & Sweet and Spicy Salmon
Adapted from Martha Stewart
This side goes great with pretty much anything, but grilled food is particularly good. Also, this is totally bare bones kinda food and that is why it works so nice. But if you have some grated carrot laying around, throw it in there.
1 head iceberg lettuce, cut into fourths and sliced thin into shreds
1/4 c sour cream or plain yogurt
1/4 c buttermilk or milk
1 tsp dried dill
salt and pepper to taste
1 T chopped fresh parsley, optional
Whisk all ingredients together, except the lettuce. Taste for seasoning. Drizzle just enough dressing on the lettuce to coat-you will have leftovers. Toss gently and taste again for seasoning. Serve immediately.