This classic Iceberg Salad is a celebration of rich, colling flavors, and a diversity of textures.
INGREDIENTS
30 mins 
2 serving 222cals 
2 serving 222cals 
| 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 |
Dressing
| 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 |
DIRECTIONS
For the salad cut the head of the lettuce by half to make 2 thicks round desks and place each on a dinner plate.
Pour the pistachio dressing on the lettuce and sprinkle on the vegetables then add the fried egg on top of the vegetables. Finishing salad with crumbled blue cheese, drizzle with olive oil, and fresh cilantro leaf. Season with salt and pepper.
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.
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