Iceberg lettuce is making a comeback and this salad may be the reason why. Crispy iceberg lettuce is a perfect vehicle for a deliciously lemony-sour cream dressing. Adding creamy avocado and crispy cucumbers make this salad a tad more nutritional. Fresh chives give an herbacious lift while the crispy fried shallots take it over the top. And I mean over the top! If you're seriously into nutrition and aren't a fan of iceberg, try adding half iceberg and half hearts of Romaine for a winning recipe.
In a saucepan, add sliced shallots and 1/2 cup vegetable oil and place over medium low heat. It will take about 20 minutes for these shallots to cook thoroughly and get golden brown.
Once fully golden delicious, use a slotted spoon to remove the shallots and place on a plate lined with a paper towel so they drain. Season with salt. Reserve the oil in a container and refrigerate so you can use it again the next time you want to make these crispy shallots.
In a small bowl, stir lemon zest, lemon juice, garlic, salt, pepper, sour cream and mayo together until well combined. Dressing may be made up to 1 day ahead. Cover and chill.
Remove end of iceberg lettuce and core, discard any wilted outer leaves and cut lengthwise into quarters. Then cut each quarter into 3" chunks. Without separating the leaves, place chunks onto platter.
Tuck chunked cucumber and avocado pieces among lettuce chunks. Drizzle with 1 tablespoon of lemon juice and season with a little salt.
Spoon half of the dressing over the salad and top with freshly cut chives and load it up with crispy shallots. Top with a few grinds of freshly ground black pepper and serve immediately with the remaining dressing alongside, in case some people need more of this sensational and zesty dressing.