Lettuce
How Iceberg Lettuce Wedged Its Way Into American Culture
And why we just can’t quit eating the crunchy produce.
Photo by James Ransom
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12 Comments
samanthashepherd
June 1, 2023
No lettuce or greens have much nutritional value for the money -- I like Iceberg Lettuce for the texture in a salad. But even now, it's expensive so I don't buy it often anymore.
Cicilark
May 23, 2021
Iceberg lettuce used to rattle me. You see, as a child I lived for the salads provided by my great grandmother: dandelion leaves, radicchio, endive. It was what she grew in her garden; when it was all picked there was no more good salads. Salad suddenly turned into crunchy water. We never had salad dressings other that oil & vinegar, which didn’t fully compliment iceberg lettuce. As an impoverished college student, I discovered all the cool things you could do with that $1 crunchy water...and started eating it more although I still harbour a secret resentment toward it. Iceberg lettuce is not good for the environment and it’s lacking in nutritional value; I resent it because when I eat it I do so because I have no other choice. I’m poor. But when I have a little extra money or it is summertime in MN, I eat all the yummy lettuces grown in my garden or the splurge of butter lettuce.
Virginia
May 20, 2021
I love iceberg lettuce, its always so crispy and sweet. Don't eat it as often as it's not as nutritious as others. I recently learned that arugula isn't that nutritions either, another of my favorites.
Nick
May 16, 2021
I've seen romaine pop up as a source of E. Coli transmission waaaaaaay more than iceberg. I actually can't even recall ever seeing iceberg lettuce spread E. Coli. Even though I probably just missed it, romaine causes more outbreaks because there are more nooks and crannies for manure to hide during cleaning while iceberg has a relatively smooth surface.
HalfPint
May 17, 2021
I think given the structure of iceberg (sealed head of leaves), there's low risk of E.Coli getting into the leaves.
LadyR
May 15, 2021
If you want to keep iceberg crisp in the fridge for a couple of weeks, pull off leaves and wash. Store in those black covered plastic large Chinese food delivery containers. Cover, snap shut and the lettuce leaves will actually stay crisp and crunchy. Like fresh-picked from the garden. Lady R
LadyR
May 15, 2021
A simple wedge of just iceberg lettuce dressed in my amazing Warm Blue Cheese Dressing is enough even to entice those who profess not to like blue cheese. Testing one, two three... many ways to serve. Lady R.
=== (Compliments of my manuscripts)
"My Delicious Warm Blue Cheese Salad Dressing"
In a stovetop pot (not aluminum), scald a cup of half and half cream. Let rise and fall three times. Turn down the heat and continue reducing the cream. Turn off the heat, stirring thickened cream so it doesn’t burn.
Add a half cup of your favourite blue cheese, broken into large pieces. Castello from Celebrity brand works well.
Stir to incorporate. But leave some small lumps. Grind some black peppercorns. No need for salt, there’s enough in the cheese. Remove the pan from heat. Let it sit briefly. The sauce will thicken and coat a spoon.
If you have leftover sauce it will keep, airtight, covered in the fridge in a glass container, for an extra day, to perhaps use on a salad or on a prepared steak. Or drizzle on a roast beef sandwich instead of using mayonnaise. This warm blue cheese dressing has lots of uses. If you put it in the fridge right away, rather than using it immediately, the sauce will go firm and gooey. Perfectly spreadable for using on anything you like as a blue cheese topper. Nice on a grilled or toasted crostini as a tv snack, alone, or on shredded roast beef sandwich leftovers from a big dinner. Goes well with a cracker and smoked salmon, too. Or even with my special grilled cheese sandwiches. Experiment. Enjoy!
I serve this dressing repeatedly on Boston Bibb hydroponically grown lettuce, with Kuhne brand baby pickled whole, sweet red beets that you can buy in a glass bottle (save the bottle, great for using in preserving season).
ADD-ON Other Uses
My warm blue cheese dressing on Endive, watercress, radicchio, my candied walnuts, chopped mixed-citrus rinds from the pantry sugar jar. Sprinkle with salt, fresh ground pepper, a little citrus zest and tiny bit of crushed fresh mint leaves, and using a tiny melon-baller tool, make tiny sweet apple balls. Toss the little apple balls in lemon water just briefly. Pat dry. Add the salad greens mix. Spritz with your favourite white balsamic vinegar and oil 1:3 teaspoons.
Plate the mixed greens mixture on the centre of an oversize plate, on a large Boston Bibb lettuce leaf or two, and drizzle with the warm blue cheese salad dressing.
© Lady Ralston's Canadian Contessa Kitchen gets Saucy ~ Sauces, Aolies, Dressings, Drizzles, Drops, and Puddles
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Add to recipe for Warm Blue Cheese Salad Dressing on Bibb Lettuce - YUM!
Split brandy marinated not macerated black mission figs. Spread them on the serving plate instead of the baby beets. Drizzle just a few drops of figgy jus over top just when ready to serve. Top with homemade candied walnuts. And grind a little cracked black pepper over top.
© Lady Ralston's Canadian Contessa Kitchen gets Saucy ~ Sauces, Aolies, Dressings, Drizzles, Drops, and Puddles
===
"Warm Blue Cheese Dressing Cream Soup"
Prepare my warm blue cheese dressing. Like magic, turn it into a soup.
Simmer a whole head of celery, chopped in equal size pieces, and one chopped onion and a whole clove of fresh garlic in two or three cups of homemade chicken broth. Simmer until celery is fork tender. Add a quarter cup of cognac, or Pernod, or Chartreuse. Do not boil.
You could add a quarter cup of figgy jus from your brandy marinating black mission fig jar. The sugar from the fruit marries with the cognac and congeals a little; great addition to many of my special recipes.
Stir into two cups of my thick, warm blue cheese dressing. Now you have celery blue cheese soup. Most wonderful. Try it. You'll see.
As our readers know, I don't thicken my cream soups with flour. I only use scalded reduced half and half cream.
If you want to make a salad with this soup, of course try my warm blue cheese dressing over top hydroponically grown Boston Bibb (butter) lettuce for a magical meal combination.
For those who imbibe, a Caesar with a celery stir-stick pairs nicely.
© Soup's On (1976): in Lady Ralston's Canadian Contessa Kitchen ~ original recipes revived and updated
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"Portobello Mushrooms and Polenta with Blue Cheese Dressing"
Using my years' old recipe for BBQ grilled Portobello mushrooms, as soon as they are grilled, serve immediately; top with Boston Bibb (Butter)
Lettuce. And drizzle with my warm blue cheese salad dressing (you could have made the dressing a day or two before and it will have tightened up but that is wonderful), just gently reheat it. Or use at room temperature. The heat from the grilled Portobello will be sufficient.
If you enjoy thick gooey homemade polenta, try scooping a cup or two of fresh very hot polenta (made with a large dollop of creamy mascarpone cheese) into a large wide-rimmed flat soup plate, and add the BBQ'd salad-stuffed Portobello to sit atop. Just at serving time, sprinkle with coarse fresh cracked black pepper and a little Kosher salt.
I like to serve segments of mandarin oranges with this dish, strategically placed on the soup plate rim to bring a little extra colour to the mix. If not in season it's quite okay to use drained tinned Mandarin segments. Never toss the packing liquid. Freeze it to add to a citrus granita on another day
© Lady Ralston's Canadian Contessa Kitchen gets Saucy ~ Sauces, Aolies, Dressings, Drizzles, Drops, and Puddles
judy
May 20, 2021
Great blue cheese ideas. One more idea is walnuts. I like a blue cheese Waldorf salad.....
LadyR
May 20, 2021
I love Waldorf too Judy. I have a wonderful recipe made using apples and walnuts and a pinch of Clubhouse brand curry powder. Lady R
LadyR
May 20, 2021
Waldorf Salad, a great surprise fresh dish to welcome spring ~ perfect all year long
There’s Waldorf Salad, and then there’s “my” Waldorf Salad. Taste buds tingle, so yum.
Easy, and quick to prepare: Increase or decrease ingredients as per the number of people you intend to serve.
For two, quarter, core, and peel your favourite large apple. Mine happens to be red B.C. Delicious. Some people prefer to leave the red skin on. Just happens not to be my personal preference.
Slice each quarter very thinly. Sprinkle apple pieces with salt. You want to draw out the juices so they will mix with the sauce. Add a quarter cup of your favourite mayonnaise; ideally homemade, but if not, use only the finest mayo for best results. Bottled Salad Dressing does not work with this recipe. Use full fat mayo.
Grind a little fresh peppercorns over top, and add a half cup of fresh shelled, chopped walnuts. Stir in a tablespoon of high quality curry powder. I prefer Club House brand as it is a little sweet and compliments the apple.
Let this mixture sit for a bit to let the flavours marry. Serve over iceberg lettuce, that you have rinsed well, using hot water, and wrapped in a clean tea towel, stored in the fridge to cool.
You can make extra of the apple mix, and serve as a side salad on its own without the lettuce as a great after-school treat, or an addition to a dinner meal; this is a nice accompaniment to your favourite curry chicken entrée. Everyone loves it.
Maybe don’t talk about the curry. And maybe you think you don’t like curry, either. I had a son who, when growing up insisted that he didn’t like curry, but he loved this salad. No explaining some things. I have a recipe for pear tarte that also has curry. He liked it too. But if he saw the curry jar on the counter, he wouldn’t eat either.
This salad is a perfect take-along option to a pot luck supper, or as a BYOS (bring your own salad) get together. You might want to print out the simple recipe because anyone who tries it will want the recipe.
From my manuscript work in progress... copyright. Lady R
LadyR
May 20, 2021
Disclaimer: I receive no money for brands I name, and my gourmet cooking column is gratis. My readers say they appreciate knowing what products I use.
===
Lobster Waldorf like no other
Cross-cut shred romaine lettuce, iceberg lettuce, Boston bibb lettuce, (roll leaves and chiffonade), baby frisée, cored and coarsely chopped. Toss in baby spinach leaves.
Shred a cup of Sartori BelleVitano raspberry ale cheese over the greens. Add a cup of crumbled Celebrity brand Canadian creamy goat cheese pucks from your marinade jar.
Shred a full cup of lobster claw meat (you can buy whole packages of just claw meat), perhaps using two forks, and chop two cups of poached lobster tails. Mound on top of the greens.
From your pantry storage jar, add a cup of candied walnuts. Add a cup of minced candied citrus rind from your pantry sugar jar.
Next, coarsely chop a cup of Asbach cognac marinated black mission figs from your marinating jar and add to the greens.
Just when ready to serve, drizzle with Mazola Corn Oil vinaigrette, (equal parts oil, white balsamic vinegar, married with white truffle Dijon by Petite Maison, salt, pepper and a tablespoon of figgy jus from your black mission fig Asbach cognac marinating jar.
Grind fresh peppercorns and sprinkle your favourite sea salt.
Toss and serve in a very large punch bowl.
This salad is wonderful and perhaps a great choice for a wedding or anniversary brunch.
Copyright Lady R
===
Lobster Waldorf like no other
Cross-cut shred romaine lettuce, iceberg lettuce, Boston bibb lettuce, (roll leaves and chiffonade), baby frisée, cored and coarsely chopped. Toss in baby spinach leaves.
Shred a cup of Sartori BelleVitano raspberry ale cheese over the greens. Add a cup of crumbled Celebrity brand Canadian creamy goat cheese pucks from your marinade jar.
Shred a full cup of lobster claw meat (you can buy whole packages of just claw meat), perhaps using two forks, and chop two cups of poached lobster tails. Mound on top of the greens.
From your pantry storage jar, add a cup of candied walnuts. Add a cup of minced candied citrus rind from your pantry sugar jar.
Next, coarsely chop a cup of Asbach cognac marinated black mission figs from your marinating jar and add to the greens.
Just when ready to serve, drizzle with Mazola Corn Oil vinaigrette, (equal parts oil, white balsamic vinegar, married with white truffle Dijon by Petite Maison, salt, pepper and a tablespoon of figgy jus from your black mission fig Asbach cognac marinating jar.
Grind fresh peppercorns and sprinkle your favourite sea salt.
Toss and serve in a very large punch bowl.
This salad is wonderful and perhaps a great choice for a wedding or anniversary brunch.
Copyright Lady R
HalfPint
May 14, 2021
I love wettuce too. Especially on a fried eggs sandwich with a drizzle of soy sauce & sprinkle of black pepper. One of my favorite comfort foods.
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