This is a quick way to give your salads a little structure. I served mine at a buffet, so I plopped them into extra-large cupcake cups to make them portable.
Start with a crisp head of iceberg lettuce.
Chop off the stem.
Then divide the head into wedges. I cut mine into 12 wedges that were quite thin.
Dice up a tomato.
Sprinkle that onto the wedges.
Crumble some feta (or use cheese curds, which I did last week).
Mince some chives.
Sprinkle both of those onto the wedges.
Add a drizzle of dressing.
And that’s it. Simple and structural.