Lechuga Recipe

Prepare lettuce

Remove core from the iceberg head, separate leaves and pat dry. Stack several leaves and thinly shred across the width to produce long, thin ribbons. Place shredded lettuce in a large bowl and toss with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Set aside chilled while you make the crispy topping and dressing.

Prepare tomatoes

Halve cherry tomatoes; dice the roma tomato into 1/2-inch pieces. Gently fold the tomatoes into the shredded lettuce just before plating so they remain bright and not waterlogged.

Make batter

In a medium bowl whisk together 1/4 cup all-purpose flour, 1 teaspoon cornstarch and 1/4 teaspoon fine salt. Gradually whisk in 3/4 cup cold club soda until smooth and slightly thickened — batter should coat a spoon but still be thin enough to drip. Keep batter cold in the fridge for 5–10 minutes if time allows.

Heat oil

Pour about 1 cup neutral oil (enough to give 1 to 1.5 inches depth in a small heavy skillet) into a 10-inch skillet and heat over medium-high until it reaches 350°F (175°C) or until a drop of batter sizzles immediately.

Fry lettuce ribbons

Working in batches, dip small handfuls of the shredded lettuce into the batter to coat lightly, allowing excess to drip off, then carefully lay them into the hot oil. Fry 15–30 seconds per side until crisp and pale golden — iceberg fries very quickly. Use tongs or a slotted spoon to transfer the crisped lettuce to a paper-towel-lined tray. Sprinkle immediately with 1/4 teaspoon fine salt. Repeat until you have enough crispy pieces to top the salad. Do not overcrowd the pan.

Drain and cool

Let the fried lettuce rest 1–2 minutes on the paper towel to drain, then spread on a rack briefly so they stay crisp. They will remain crisp for about 20–30 minutes; assemble salad just before serving.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 teaspoon white wine vinegar and 1/2 tablespoon fresh lemon juice until smooth. Stir in 1/3 cup crumbled blue cheese, 1/4 teaspoon grated garlic, 1/8 teaspoon black pepper and 1/8 teaspoon salt. Taste and adjust seasoning; if you prefer a thinner dressing add up to 1 tablespoon more buttermilk. For a chunkier dressing gently fold in an extra tablespoon of crumbled blue cheese. Chill until ready to serve.

Divide the shredded lettuce and tomatoes between 2 plates (servings). Drizzle about 2 tablespoons of blue cheese dressing over each portion (reserve extra on the side). Scatter the warm crispy lettuce pieces over the top so they retain crunch. Garnish with 1 teaspoon chopped chives and 1 tablespoon extra crumbled blue cheese per plate if desired. Serve immediately so crispy topping stays crisp.

Storage: Keep leftover dressing refrigerated up to 3 days. Crispy lettuce is best eaten the same day; store separately at room temperature in a paper-towel-lined container if needed.