Lettuce, Iceberg, single piece

  • 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


    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.