Back Pocket Recipes by Shelley Sikora

“Lettuce is like conversation, it needs to be crisp and fresh”…… Over the holidays, my brother asked me why no one serves Iceberg lettuce anymore. I got away from serving Iceberg lettuce about the time that stores started introducing Spring Mix and Spinach in pre-washed bags. Then I realized that I had succumbed to the norm and decided to harkin-back memory lane and look beyond the bag. I forgot about the how Iceberg lettuce was the cornerstone of American cuisine, going back to Julia Child and even James Beard. “Many people damn it, James Beard once said, “but when broken up, not cut, it adds good flavor and wonderfully crisp texture to a salad with other greens”.
Iceberg lettuce, also known as Crisp-Head lettuce, can be served as the standard big, cold and crisp wedge, or it can be braised, wrapped and shredded.
Did you know how it got its name? It was introduced by a California grower that started shipping it covered with heaps of crushed ice.
So in this three part series, we will begin to explore the benefits and bring back this American comfort classic in some delicious recipes. But, first let’s start with the original salad.

Tags: american comfort food, blue cheese dressing recipe, Classic wedge salad, crisp, crunchy, healthy, iceberg lettuce, lettuce, salad recipe