Origin: Spain

Weight: 0.4kg  to 0.5 kg

• Description
• Applications
• Storage
• Recipe

• Iceberg lettuce is medium to large in size, averaging 25-30 centimeters in diameter, and is spherical in shape, similar to cabbage. The firm head is tightly packed with broad, thick, and crisp leaves that are concentrated with a high-water content. The leaves vary in color depending on the particular cultivar, but the outer leaves are typically light green while the inner leaves range from pale yellow to a translucent white. Iceberg lettuce is crunchy and juicy with a mild, sweet flavor

• Iceberg lettuce is best suited for both raw and cooked applications such as braising and stir-frying. It is most well-known for its use in a cold wedge salad with Roquefort or blue cheese dressings, but it can also be shredded as a garnish, layered in sandwiches, used as a lettuce cup for fillings such as taco meat, shrimp, or chicken, or used to wrap burgers for a low-carb main dish. When cooked, Iceberg lettuce can be lightly braised or chopped and sauted into a stir-fry, used similarly to cabbage.

• The leaves will keep over a week when stored wrapped in a damp paper towel in a plastic bag in the crisper drawer of the refrigerator.

• Iceberg Lettuce Salad

  Ingredients:

  5 cups Iceberg lettuce (chopped)
  1 cup Corn
  1/2 cup sliced Radishes
  1/2 teaspoon salt or more to taste
  1/4 teaspoon Pepper
  1/2 clove Garlic (pressed)
  1 tablespoon Apple cider
  2 tablespoon Greek Yogurt
  1/4 cup Mayonnaise
  1 tablespoon freshly chopped dill
  

  Instructions:

  1. Make the dressing by combining Greek yogurt, mayonnaise, salt, black pepper, garlic, dill (optional), and cider. Stir until smooth.
     
  2. Place the iceberg lettuce, corn, and radishes in a bowl.
     
  3. Drizzle the dressing.
     
  4. Stir to combine. Season with more salt, pepper, and cider if needed.