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Lettuce, Iceberg, single piece

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  • 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

    Ingredients:

    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

    Instructions:

    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.