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Iceberg Salad With Creamy Pistachio Dressing Recipe

This classic Iceberg Salad is a celebration of rich, colling flavors, and a diversity of textures.

INGREDIENTS

30 mins 2 serving 222cals

1 head Iceberg lettuce, cut half 3 ounces blue cheese, crumbled 2 whole red radish, sliced 2 eggs, fried 2 celery stalks, trimmed and sliced crosswise 2 tbsp tomato diced 2 tbsp pistachio 6 tbsp corn, grilled 2 tbsp celantro leaf for garnish


Dressing


1 garlic 1/2 cup yogurt 1/8 cup olive oil 1/2 cup raw pistachio 1 tsp zest of fresh lemon salt, pepper TT

 


DIRECTIONS

For the salad cut the head of the lettuce by half to make 2 thicks round desks and place each on a dinner plate.

 

Pour the pistachio dressing on the lettuce and sprinkle on the vegetables then add the fried egg on top of the vegetables. Finishing salad with crumbled blue cheese, drizzle with olive oil, and fresh cilantro leaf. Season with salt and pepper.

 

For the dressing, place yogurt in a medium bowl and season with salt and pepper. Bland raw pistachios until pistachios paste. Add olive oil, and fold pistachio paste into yogurt until consistency.

 

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Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

1 Response

Maryam

Maryam

November 01, 2020

Wow, I love to taste this great salad
👏👏😍😋

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