Iceberg lettuce with lemon

• 1 head of Iceberg lettuce
• 1 fresh lemon
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• Optional, chopped parsley for garnish

Start by washing the iceberg lettuce thoroughly under cold water. Remove any wilted leaves and chop the head into bite-sized pieces for easier serving and flavor absorption.

Place the chopped lettuce in a large salad bowl. Juice the fresh lemon over the lettuce, making sure the juice spreads evenly. This adds brightness and tang.

Drizzle olive oil on top, then sprinkle with salt and freshly ground black pepper. Toss everything gently to combine all flavors without crushing the crisp lettuce.

Taste and adjust the seasoning if necessary. Garnish with freshly chopped parsley if desired. Serve immediately as a refreshing side or light appetizer.