The trusty old iceberg gets a big kick up the behind with this herby, zesty dressing.  No joke…..this completely rocks!

Prep time:  10  Minutes              $ Low Budget

Serves 4

1 iceberg lettuce
1/2 cup whole egg mayonnaise
3/4 cup of buttermilk
2 tbs finely chopped parsley
2 tbs of finely chopped dill
1/2 tsp of dried mustard powder
2 tbs of lemon juice
Sea salt and cracked pepper

To core the lettuce, bang the centre of the core on the bench and gently pry the core out.  remove any ragged outer leaves and cut the iceberg into 8 wedges.  Rinse the wedges and allow them to drain.  To really crisp them up, place them back in the fridge for 10-20 minutes.

In a bowl combine the mayo, buttermilk, mustard powder, lemon juice, dill and parsley.  Whisk to combine, making sure all the mayonnaise has combined.  Have a taste and season with salt and pepper if you so desire.

Place the wedges in a large platter or bowl and spoon the dressing over the top, getting it into all the little nooks and crannies of the lettuce.  Serve immediately.