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