Frozen iceberg lettuce

Ingredients:

• 1 large head iceberg lettuce, outer leaves removed, ends trimmed
• 2 tablespoons Dijon mustard
• 2 tablespoons champagne vinegar
• 0.5 cups olive oil
• 3 tbsp chopped fresh tarragon

Preparation:

1. Place the lettuce head on a flat surface and cut it in half, then cut each half into 2 wedges. Transfer the lettuce to a small tray and freeze until ready to serve (or for up to 2 hours, if needed).
2. In a medium bowl, combine the mustard, vinegar, and a pinch of salt. Gradually whisk in the olive oil and add the tarragon. Taste.
3. When ready to serve, transfer the salad to a platter and drizzle with the dressing. Serve immediately.