Banger of an Iceberg Lettuce Salad

It’s 2024, and here’s what we’re gonna do.

We’re gonna have our cake AND enjoy a crisp, refreshing salad whenever the heck we want to.

Because we all have just one job this year, and it’s to be whole-y, beautifully, authentically you.

And we’re gonna love ourselves for it. 
Like, bigly. 

Now here’s how to make this banger of an iceberg salad by Alison Roman.

Oh, and if you haven’t already, make sure to check out any one of her fabulous cookbooks - though this recipe came from the book Nothing Fancy.

Of course, I made a few small changes to the original recipe, so if you pick up the book and it’s not *exactly* the same, that’s what’s up.

Whee!

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here’s what you’ll need

• iceberg lettuce

• 1 jalapeño, thinly sliced

• 1/2 white onion, thinly sliced

• parsley

• kalamata olive tapenade

• sharp white cheddar cheese, shaved

• 1/4 c white vinegar

• 2 tbsp honey

• extra virgin olive oil

• salt

• pepper

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here’s what you’ll need to do

Combine jalapeño, onion, white vinegar and honey in a bowl.
Season with salt & pepper and allow to sit for about 5 minutes.

Meanwhile, wash and trim iceberg lettuce into chunks that are about 1.5 inches thick.
Generously pile on a platter in a pretty kind of way.

Nestle parsley leaves among the iceberg.

Spoon onion pepper mix across the salad, along with some of its beautiful juices. (How much of the beautiful juice you add is totally up to you and your tastes…)

Drizzle with extra virgin olive oil and hit with fresh cracked salt and pepper.

Add some generous dollops of kalamata olive tapenade, and top with shaved sharp white cheddar cheese.

Enjoy!