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Iceberg lettuce

post #1 of 20
Thread Starter 

I had a dream about iceberg lettuce last night.  Over the past couple of months I've been eating very low-wheat and have gotten into the habit of having a big salad for lunch every day.  I spend a good amount of time washing romaine lettuce which I love because it's crisp and flavorful.  I don't waste my time with iceberg because it's not quite as flavorful and it lacks the nutrition content of other leafy vegetables.  But since I dreamt about it I can't get it out of my mind.

 

So how do you prep an iceberg?  Do you wash it?  Chop it? 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 20

Remove the core. You can cut around it with a paring knife But it's easier to strike the core firmly with the "butt" of your palm. You can usually pull or twist it out after that strike, tearing off the last few connections.

 

Wash it in cold water, drain it well, core hole down.

 

If you want large intact leaves for wrapping Vietnamese or Chinese style dishes, then run the cold water directly into the hole where the core was. The lettuce will start to fill with water. The weight of the water will start separating the leaves from each other so you can easily pull them away.

 

Iceberg is often cut in generous wedges, drizzled with a good bleu cheese style dressing and served upright.

 

It shows up in some asian soups, but I've never been impressed with this usage. There's no flavor and the textural aspect doesn't appeal to me. The chinese love a variety of texture so that's probably why they use it this way.

 

They'll also use iceberg lettuce to line the clay/sand pot before filling with other ingredients and braising. This imparts a subtle vegetal impact, simplifies clean up and is an interesting presentation.

 

Chinese lettuce wraps are probably my favorite way to eat iceberg lettuce. You get the crunch of the lettuce and it adds a lot of moisture in the eating of it. RasaMalayasia has a pretty good recipe but there are many variations.  The dried mushroom is pretty traditional. Jeff Smith uses half pork, half chicken which I think plays well. And I like a lot finely chopped ginger as well when I cook the meat. RasaMalaysia uses no ginger.

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 20

nevermind, realized I was being redundant (I am a +1 on the wedge salad).

post #4 of 20
Phatch has covered it all.
One tip about storage.
My fridge is crowded enough without one of those "lettuce keepers" taking up space.
After removing the core, filling full of water and draining...place it (core side down) on a clean dish cloth that has been folded so there is a thickish pad (I use paper towels)
I then place it (diapered lettuce) in a ziplock bag and pop into the crisper drawer.
Clean, fresh, crisp lettuce is a beautiful thing
OBTW koukou romaine is my fave salad green too
mimi


*edit for spelling
Firing my spell check...now taking applications.

m.
Edited by flipflopgirl - 5/11/13 at 5:45am
post #5 of 20

About the only way we use iceberg is in our old recipe for Garbage Salad-

 

chopped iceberg

chopped romaine

diced salami (or soppressata)

diced parm

artichoke hearts

hearts of palm

diced pepperoncini

sliced black and green olives

 

good garlicky vinaigrette

 

We're asked to bring it at every family get-together.

 

MIke
 

travelling gourmand
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post #6 of 20

As iceburg is about 80% water and has very little taste, I use it for BLT S and hearts of iceburg only. Leaves are good for lettuce wraps also.. I like greens with flavor.

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post #7 of 20

Another use for the good 'ol Iceberg is shredded and added to a garden pea soup.  Just seems to add something nice to it.  Or in about any veg soup it'd prob be good.

 

I used it just roughly chopped, dressed with lemon juice, EVOO and ground black pepper under a chicken maryland cut last night, with a bell pepper, onion, green cabbage and mushroom sauted mix on top.  Yum...the juices from the bird coated the lettuce, really tasty.  I just dumped the lettuce on the plate and built up the other stuff on top.  Simple, tasty.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #8 of 20

What kind of subversive dreams are you having Koukou?!? 

 

I wish our romaine lettuce were more crispy - it's very hard to find the crispy kind here, it's all large flattish leaves that are almost as soft as boston lettuce!  I have to find the rare person at the market who occasionally has the crispy kind that's curlier.  Most Italians like the softer lettuce. 

 

But while i was never attracted to the flavor (or lack thereof) of iceberg, it does have a dauntless crunch, which is part of the appeal of salad.  In fact here i always add carrots and celery to compensate the lack of crunch for the kind of romaine lettuce they have (in Rome, so it should be the home or romaine). ( In fact here it's just called "lettuce"- lattuga).

 

I believe that the less flavor it has has been the reason Americans have come up with many interesting and good concoctions to put on salad - like bleu cheese and green goddess and all those.  So i'd say, go with one of those tastier dressings, with bleu cheese or onions and herbs, or whatever, and that's probably the best way to prepare it. 

 

I hate large lettuce leaves in salad, they don;t take the dressing well, so i used to chop the piece off of the head that i wanted to use, chop it into smaller chunks so the leaves all fall apart in pieces, and put it in my salad spinner to wash a couple of times before spinning.  

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 20
Thread Starter 

I must be eating too many salads.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 20

I go thru phases.

Most recent...... chopped salad greens

                          diced English cukes,(skin on) 

                          variety of tomato (whatever looks best and won't break the bank)

                          sliced bell pepper (anything but green)

                          chopped sweet onions (in Texas that means 1015's)

                          salad topping ( I make my own and current fave is dried cranberries and candied pecans)

                          a bit of sliced smoked chicken or turkey (not deli) if it is for a meal

                          a drizzle of whatever salad dressing is in fridge

 

Getting tired of the above and running out of ideas.

Anyone?

Beach season coming up and I need to think about my girlish figure, don'tchaknow.

 

mimi

 

*sometimes I skip the dressing and toss some sweet/sour beet slices on top along with a bit of the pickling juice.

post #11 of 20
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

I go thru phases.

Most recent...... chopped salad greens

                          diced English cukes,(skin on) 

                          variety of tomato (whatever looks best and won't break the bank)

                          sliced bell pepper (anything but green)

                          chopped sweet onions (in Texas that means 1015's)

                          salad topping ( I make my own and current fave is dried cranberries and candied pecans)

                          a bit of sliced smoked chicken or turkey (not deli) if it is for a meal

                          a drizzle of whatever salad dressing is in fridge

 

Getting tired of the above and running out of ideas.

Anyone?

Beach season coming up and I need to think about my girlish figure, don'tchaknow.

 

mimi

 

*sometimes I skip the dressing and toss some sweet/sour beet slices on top along with a bit of the pickling juice.

 

I'm on a honey mustard kick now.  My salads lately are greens, english cukes, peas, grated carrot, avocado, and sunflower seeds.  Sometimes I add chopped kalamata olives. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 20
Quote:
Originally Posted by ED BUCHANAN View Post

As iceburg is about 80% water and has very little taste, I use it for BLT S and hearts of iceburg only. Leaves are good for lettuce wraps also.. I like greens with flavor.

Actually, 95% water.

 

dcarch

post #13 of 20

Iceberg lettuce on top of a tuna sandwich is a childhood comfort food, same for a california burger. Locally everyone used iceberg on sandwiches. For salads I prefer the romaine myself, it is a 50 mile round trip to get groceries and romaine heads keep next to forever in the crisper. Top with whatever chopped veg is in season, leftover steak, chicken, ham, assortment of cheeses, homemade vinegrette...

post #14 of 20

I keep the centre for the baked Camembert, which we eat far more than we should. Those tight, crisp, curly leaves are ideal for scooping up the gooey loveliness. The slight chemically scent from the iceberg is also drowned by the salty, powerful taste of the Camembert  : )

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #15 of 20
I'm actually growing iceberg in my garden. I Like it and prefer it to softer lettuce. I enjoy romaine just as much too. I have it how everyone else does.
post #16 of 20

Shredded lettuce as a garnish to soups is a classic way of serving . When done this way it is called a Chiffonade and mostly done with a Green Split Pea  St. Germaine or Puree of Mongole

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post #17 of 20
Thread Starter 

Thanks all, but I think my craving for iceberg has passed lol.  I'll stick to romaine for my salads.  I do rather enjoy iceberg shredded with my tacos and on top of burgers though, nothing beats that!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #18 of 20
Quote:
Originally Posted by flipflopgirl View Post

I go thru phases.

Most recent...... chopped salad greens

                          diced English cukes,(skin on) 

                          variety of tomato (whatever looks best and won't break the bank)

                          sliced bell pepper (anything but green)

                          chopped sweet onions (in Texas that means 1015's)

                          salad topping ( I make my own and current fave is dried cranberries and candied pecans)

                          a bit of sliced smoked chicken or turkey (not deli) if it is for a meal

                          a drizzle of whatever salad dressing is in fridge

 

Getting tired of the above and running out of ideas.

Anyone?

Beach season coming up and I need to think about my girlish figure, don'tchaknow.

 

mimi

 

*sometimes I skip the dressing and toss some sweet/sour beet slices on top along with a bit of the pickling juice.

 

I usually go with 

 

1/2 spring mix 1/2 romane because the spring mix is difficult to get on the fork when i only have 2-4 minutes to eat lunch usually 

handful of pickle chips 

all the diced veg we have prepped 

  onions

  tomatoes 

  carrots 

  celery

usually a small handful of walnuts and a medium handful of peanuts 

a small spoon of guac 

grilled chicken and some crutons to help keep things on my fork when im in a rush

 

dressing is usually 99% balsamic 

 

this is almost always my daily lunch if i get the pleasure to eat lunch 

post #19 of 20

Only lettuce I use HOME is Romaine,red leaf and green leaf.

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post #20 of 20

Sometimes I'll slice it like thin like a shred and put a little salt some lemon juice and oregano on it.  I we want something creamier some Greek yogurt will dress it up more.

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