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
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