Lettuce Recipe

Wash and chill

Fill a large bowl with the cold water, add the ice cubes and 1 teaspoon kosher salt; swish to dissolve. Peel away any outer damaged leaves from the head of lettuce. Submerge the lettuce (whole head or separated leaves) in the ice water for 5 minutes to tighten and crisp the leaves. Remove and drain well — shake gently and stand briefly on a rack or layer on clean kitchen towels to remove excess water. If using whole head to serve as wedges, pat the cut surfaces dry.

Trim and cut

If serving whole leaves or a wedge: halve or quarter the head with a sharp knife through the core. If making a loose-leaf salad: separate leaves and chiffonade or tear into bite-size pieces with clean hands to avoid bruising. Transfer prepared lettuce to a serving platter or bowl and keep chilled until dressing is ready.

Make the simple dressing

In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a lidded jar until emulsified. Taste and adjust: add a pinch more salt if needed (note: if you used salty cheese, add less).

Dress and finish

Drizzle the dressing over the prepared lettuce just before serving — use roughly 1 to 2 tablespoons for a whole head or adjust to taste so leaves are lightly coated but not soggy. If serving wedges, spoon dressing over cut surfaces so it soaks into the layers slightly. Scatter optional grated Parmesan or crumbled cheese (2 tablespoons) and toasted nuts (2 tablespoons) over the lettuce for texture and flavor. Serve immediately so leaves remain crisp.

Storage note

Leftover dressed lettuce will wilt quickly. Store any unused undressed lettuce wrapped in a towel inside an airtight container in the refrigerator for up to 3 days. Keep dressing in a sealed jar refrigerated for up to 5 days; re-whisk before using.