Icebergs in russia salad recipe | rachael ray | food network

Step 1

Place salad plates in your freezer to quick-chill them.

Step 2

Place eggs in small, deep pot. Cover eggs with cold water. Cover pot and bring it up to a boil. When water boils, turn off the burner. Let the eggs stand 15 minutes. Run cold water over and into the pot, cooling the eggs.

Step 3

Remove the core from the head of iceberg lettuce by giving it a good whack on the counter. Pull the core of the lettuce out. Quarter the head lengthwise.

Step 4

Combine the mayonnaise, ketchup or chili sauce and finely chopped garlic or half-sour pickles. If the dressing is too thick for your liking, add a splash of water to it. Season the dressing with salt and pepper.

Step 5

Peel and chop the hard boiled, cooled eggs. Remove the salad plates from the freezer. Place a quarter head iceberg lettuce on a chilled salad plate. Spill dressing over the center of the lettuce and garnish with chopped egg.