Crisp Marinated Iceberg Iceberg Lettuce Recipe
B.L.T. Bacon Aged Bits, Red Onion, Fried Capers
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Ingredients
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Lettuce Preparation
Toppings
Frying Ingredients
Method
Lettuce Preparation
- 1
Prepare the Lettuce
Remove the outer leaves of the iceberg lettuce, cut it in half, and then into wedges. Rinse the wedges under cold water and dry thoroughly with a paper towel.
- 2
Marinate the Lettuce
In a bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper. Drizzle the marinade over the lettuce wedges, ensuring they are well coated. Let them marinate for at least 15 minutes in the refrigerator.
Toppings
- 3
- 4
Prepare the Red Onion
Thinly slice the red onion and set aside. If you prefer a milder flavor, soak the slices in ice water for 10 minutes, then drain.
- 5
Fry the Capers
In a small bowl, toss the capers with flour until coated. Heat the cooking oil in a small saucepan over medium-high heat. Once hot, add the floured capers and fry until they are crispy, about 2-3 minutes. Remove and place on a paper towel to drain.
Assembly
- 6
Assemble the Dish
On a serving platter, arrange the marinated iceberg lettuce wedges. Top with crispy bacon bits, sliced red onion, and fried capers. Drizzle any remaining marinade over the top for added flavor.