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.
Comments will be approved before showing up.