|

Chopped Iceberg Salad

Chopped Iceberg Salad with Garlic Lemon Dressing is a simple,
but impossibly delicious and easy salad recipe. 

chopped iceberg salad

Ever had a salad recipe, where you find yourself craving it again and again?!

That’s how I feel about Molly Baz’s Little Wedge Salad with Sour Cream Dressing

It is OUT.OF.THIS.WORLD.

Simple Tossed Salad

If you’re into Bon Appetit’s Youtube channel as much as all my people are, you know Molly B makes some killer recipes!

I’m a biscuit making fool, and I learned a fabulous technique from Claire Saffitz & Molly Baz about layering the dough before cutting. Hoping to share that recipe later next month!

How to Make the Best Tossed Salad

How to Make a Chopped Iceberg Salad
with Lemon Garlic Dressing

Kitchen Equipment You’ll Need:

  • Big Mixing Bowl
  • Small Mixing Bowl
  • Spatula
  • Salad Servers
  • Microplane
  • Chef’s Knife

All these items can be found in my Amazon Influencer Store — head on over to check all the goodies out!

Ingredients You’ll Need:

  • Iceberg
  • Cucumbers
  • Carrots
  • Pickled Shallots
  • Lemon
  • Sour Cream
  • Mayo
  • Salt & Pepper
  • Garlic

The Best Chopped Salad Ever

Before we start with a play-by-play for this easy salad recipe, let’s talk through the components.

First up, we have iceberg lettuce. Used to get a bad rap, now it’s back on the scene with vigor! It’s no longer the lame lettuce you get at Pizza Hut but filled with potassium, calcium, vitamin C and folate.

Not that we *really* care about any of that here! But, the crunchiness of this lettuce cannot be replicated.

Chopped Iceberg Salad is really a blank canvas for you — you could add anything you like.

Today, I’m using up the items from my fridge: Persian cucumbers, carrots, and shallots that we’ll pickle. Yum!

Then, we’ll mix up my new favorite dressing.

I’ve recreated it with a little more little more, and it’s just delightful! All last week I spent my lunch hours dipping raw veggies into this lemony, garlicky dressing that is undeniably delicious.

Let’s start with the dressing:

Sour Cream and Mayo in a bowl

In a small-ish bowl, add the sour cream and mayo. Feel free to use Greek yogurt, if you want! 

MIcroplane for Garlic

Now, get out your Microplane. <<< I love this kitchen tool!! It’s one of my more used tools!

Clove of Garlic

Pop a garlic clove off the blub, and give it a good whack on the cutting board with your knife.

Gently peel away the paper, keeping the garlic clove whole. 

This is a large garlic clove, so I’m only going to use one. But, this is about the size of 2-3 ‘normal’ sized garlic cloves.

Grating Garlic on a Microplane

This is my absolute favorite way of getting garlic into any recipe.

Just run it over the microplane, watch your fingers! 

You’ll end up with grated garlic that seamlessly mixes into anything. Woo hoo!

garlic in dressing

Look at all that yummy garlicky goodness in that bowl! Yummmm!

black pepper in bowl

Sprinkle a healthy amount of salt and pepper into the bowl.

Grating lemon zest

Next, you’ll zest your lemon into the small bowl. 

Grated lemon zest in dressing

Zest the whole lemon into the bowl — that’s where all the deliciousness is, y’all. 

lemon cheek

Have you ever heard of a lemon cheek?? 

It’s when you slice a ‘cheek’ off of the lemon, leaving the seeds behind.

Did you know the seeds are what make lemons bitter sometimes?? You’re in a restaurant, they bring you a lemon slice, and seeds get squeezed in? Halfway through the glass of water, the water seems bitterly lemon… SEEDS!

squeezing lemon juice into dressing

Squeeze the core of the lemon (the part left from slicing lemon cheeks!) through a mesh sieve, letting the sieve catch all the seeds.

You want a tablespoon or so of lemon juice, no need to measure, but this is what thins out your dressing.

Stir all this up, and let it hang out for a few minutes.

After a few minutes, you can taste the dressing for a ‘salt check.’ 

Next, let’s chop up the iceberg salad:

iceberg lettuce for wedge salad

Here’s a head of iceberg lettuce!

Cold.

Crunchy.

Ready for dressing.

You’ll cut around the core, and you want to cut it into ‘shrettuce’ – shredded lettuce. 

shrettuce

Here is a big bowl of shrettuce! Yum!

This next step is what separates the amateurs from the pros:

lemon juice on iceberg lettuce

Take one of your lemon cheeks, and squeeze it over the lettuce shreds.

Sprinkle some salt and grind some pepper over top.

Then toss, toss, toss, toss, and toss some more.

lemon juice and seasoned lettuce

This early addition of acid, salt, and pepper is what really gives this salad life. 

dressing a salad

Now, take a big plop of the lemon, garlic dressing and drizzle it over the lemony lettuce.

shrettuce

Toss, toss, toss, toss, toss, toss, toss, toss

cucumbers carrots in salad

Slice up some cucumbers and carrots and add some pickled shallots. 

Toss again — does this remind you of the steakhouses that make the caesar salads table side?? 

Chopped Salad with Lemon Ranch

Sprinkle pickled shallots on top, and you are ready to serve!

This is where you can get creative.

Add croutons if you’re into that.

Maybe bacon is your fancy? You know the best bacon is mine!

Recipe Tips:

If you’re taking this on the go, leave it undressed. Bring the lemon, salt, pepper, and dressing in separate containers and dress it before serving. Not only will you look super posh in front of your friends, but you can also teach them all your secrets for making salads worth repeating.

This dressing keeps for up to a week in an air-tight container, in the fridge. 

Have leftovers?

If it’s the next day, you can get away with tossing a  bit of shredded iceberg into the leftover salad. This would be the best time to add more cucumbers, carrots, croutons, and any other salad accouterments you’d like.

Save this to your favorite salad board on Pinterest!

Chopped Iceberg Salad with Lemon Garlic Dressing from Sweetpea Lifestyle

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chopped Wedge Salad Recipe

Chopped Iceberg Salad

  • Author: Sweetpea
  • Prep Time: 15
  • Total Time: 15 minutes
  • Category: salads
  • Method: no cook
  • Cuisine: american

Description

Chopped Iceberg Salad with Garlic Lemon Dressing is a simple,
but impossibly delicious and easy salad recipe. 


Ingredients

Scale

Lemon Garlic Dressing

  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 2 garlic clove, finely grated
  • 1 lemon, zested
  • 3 Tbsp. fresh lemon juice
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper

Chopped Iceberg Salad

  • 1 head iceberg lettuce, sliced into shreds
  • 1 tbs fresh lemon juice
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1+ cups sliced cucumbers
  • 1+ cups sliced carrots
  • 2 tbs pickled shallots

Instructions

  1. Stir sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
  2. Let this sit for a few minutes before tasting to check seasoning.
  3. In a big bowl, add lettuce.
  4. Drizzle lemon juice, salt, and pepper and toss it all together REALLY well.
  5. Add a 1/4 cup of the dressing to the lemony lettuce, and toss REALLY well to coat every shred of lettuce.
  6. Add cucumbers, carrots, and pickled shallots to the salad and serve.

Keywords: chopped iceberg salad

What salads do you love you can’t stop eating them?! Let me know in the comments below!

Similar Posts

10 Comments

  1. Oh SO delicious! I have to believe that it was the grated garlic that had me coming back for seconds. So delicious, made it for my lunch today!

    1. Yay!!!! So glad you loved it as much as I do! That dressing with the garlic, I can’t stop…!! Hence, why I’ve been using Greek Yogurt!

Comments are closed.