1 large head iceberg lettuce, cut into 6 wedges
2/3 cup mayonnaise
1/3 cup ketchup
1/4 cup dill pickle relish
1/2 small onion, peeled
Salt and pepper
A handful fresh dill, chopped, for garnish
Arrange the iceberg wedges on a serving platter. Combine the mayonnaise with the ketchup and relish, grate in about 3 tablespoons of the onion and its juice and season with salt and pepper, to taste. Pour the thick dressing over the wedges, garnish with chopped dill and serve.