Iceberg Salad with Roasted Onion and Apple Soy Dressing

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      10 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Iceberg is the most under-rated lettuce in the world.

I think it’s the best: it has texture, crunch, juice and holds up to almost anything you put with it. We always use iceberg at home and often whip this salad up as a crowd-pleaser on the side.


  • 1 iceberg lettuce
  • 2 medium-sized white onions, finely diced
  • 1 celery stalk, finely diced


Peel any outer leaves off the lettuce, discarding those that have cracked and discoloured. Use a small knife to cut out the core of the lettuce. This will allow the leaves to peel away easily.

Place the lettuce with the core down in a bowl of iced water and chill in the fridge for about 30 minutes. The lettuce will soak up the iced water and become really crispy and juicy.