Best Iceberg Lettuce Salad With Tangy Tomato Tarragon French Dressing Recipes

Provided by Rachael Ray : Food Network

Time 7m

Yield 6 servings

Number Of Ingredients 13

1/2 head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions, chopped
1/3 seedless cucumber, chopped
1 cup shredded carrots, available in produce section
1/3 cup white wine vinegar
1/3 cup sugar
1/2 cup ketchup
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 small white onion, finely chopped or grated
Salt and white pepper

Steps:

Combine lettuce and chopped veggies in salad bowl.
Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste.

Crunchy Spring Iceberg Salad image

Provided by Hetty McKinnon

Time 15m

Yield 4 servings

Number Of Ingredients 13

Salt and black pepper
2 cups frozen peas
16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
1 (1½-pound) medium head iceberg lettuce
6 ounces feta, drained and broken into chunks
Handful of cilantro leaves, for serving
1 cup full-fat Greek yogurt
1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
2 tablespoons extra-virgin olive oil
Juice of ½ lemon or lime (1 to 2 tablespoons)
1 garlic clove, peeled and roughly chopped
1 teaspoon kosher salt (such as Diamond Crystal)
1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped

Steps:

Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.

Yield serves 4 to 6

Number Of Ingredients 11

1/2 cup walnuts
1 1/2 pounds grape tomatoes, halved
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
2 tablespoons dry white wine
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
Coarse salt and freshly ground black pepper
1/4 cup microgreens, such as basil, arugula, or beet (optional)

Steps:

Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.