Iceberg and Greens Salad

4 servings

30 minutes

Iceberg and greens salad is a light and refreshing dish of Italian cuisine that combines crispy iceberg lettuce leaves and aromatic herbs. Its simplicity and naturalness make it an excellent choice for a light lunch or a side dish to the main course. The buttermilk, yogurt, dill, and parsley dressing gives the salad a gentle creamy taste with a slight tanginess, while shallots add zest. This salad is perfect for summer tables and pairs well with fish, meat, or simply crispy bread. Historically, Italians value fresh ingredients and minimalism in dishes, and this recipe reflects their philosophy — natural flavor without excesses where every detail plays its role.

Energy value per serving

• Calories: 38
• Proteins: 2.7g
• Fats: 0.7g
• Carbohydrates: 4.5g

Ingredients

• Buttermilk: 3 tbsp
• Natural yoghurt: 3 tbsp
• Chopped dill: 1 tbsp
• Chopped parsley: 1 tbsp
• Shallots: 0.5 pc
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Iceberg lettuce: 500 g

Cooking steps

1. Cut the salad lengthwise into 4 parts, then chop it finely. Transfer to a bowl.

   Required ingredients:

   • Iceberg lettuce: 500 g

2. In a small bowl, mix buttermilk, yogurt, dill, parsley, and finely chopped shallot. Add salt and pepper. Pour over the salad and mix. Optionally, add more salt and pepper.

   Required ingredients:

   • Buttermilk: 3 tablespoons
   • Natural yoghurt: 3 tablespoons
   • Chopped dill: 1 tablespoon
   • Chopped parsley: 1 tablespoon
   • Shallots: 0.5 piece
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste