I love a wedge of crispy fresh iceberg with thick blue cheese or Thousand Island. A very satisfying, low-labor salad course.

Looks like you need to be a member to see the article. Too bad because Iceberg is the ONLY lettuce Clive will eat at home or in a restaurant. I'm always trying to find idea to spruce it up.

Much-maligned iceberg lettuce turns over a new leaf in restaurants
By NATALIE HAUGHTON
Los Angeles Daily News
Article Last Updated: 09/06/2007 01:51:02 AM PDT

Although it has gotten a bad rap, iceberg lettuce is as popular as ever.

While it's not laden with nutrition like some of its greener counterparts, it has a home on restaurant menus in wedge salads, chopped salads, tostadas, lettuce wraps or cups, on top of tacos, pizzas and more.

A comfort food of sorts, iceberg is simple, reliable and has been a culinary icon for more than 100 years since it was introduced by the W. Atlee Burpee Seed Co. in 1894.

"Many people damn it, but it adds good flavor and a wonderfully crisp texture to a salad," noted the late James Beard.

"Iceberg is all about the crunch and the versatility," says Rick Antle, CEO of Salinas-based Tanimura and Antle, the largest independent grower of iceberg lettuce, with iceberg accounting for about 60 percent of its total lettuce production (the company also grows romaine, leaf and artisan lettuces). A great canvas for a wide range of ingredients, iceberg can be fashioned and dressed in numerous ways.

California produces about 72 percent of all iceberg grown in the United States (followed by Arizona at 25 percent), with about half of it used by consumers at home and the other half used in everything from fast-food places to white-tablecloth restaurants, notes Antle.

Iceberg lettuce became popular after World War II. The name iceberg comes from the way the lettuce was packed and transported on ice in rail cars in the '40s and '50s, making the heads look like icebergs. "When opening the
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doors there would literally be an iceberg of lettuce," says Antle.

Americans consume more iceberg than any other lettuce  about 22 pounds per person, followed by romaine at 8 pounds out of a total per capita lettuce consumption of 34½ pounds in 2005, according to the Economic Research Service, USDA.

Iceberg accounts for 70 percent of the lettuce grown in California  and takes anywhere from 60 to 110 days from planting to harvest, adds Antle, noting that iceberg is grown from seeds on top of the ground (and there is only one crop per plant) in the Salinas Valley, the salad bowl of the U.S., and elsewhere in the state.

Once harvested, a whole head can last a month under proper refrigeration, but figure a head purchased in a supermarket will last one to two weeks in the refrigerator, stored in a plastic bag to prevent dehydration, until ready to use, advises Antle.

Just before using, remove the core, discard unwanted leaves, tear or cut the lettuce into desired size pieces, place in a colander and rinse with lukewarm water to loosen any dust or dirt (the pores will absorb some of the water). Drain, place in a stainless-steel bowl and refrigerate an hour. Place any leftovers in a plastic bag, seal, refrigerate, and use within two to three days. When comparing prices, figure a whole head will yield 18 to 20 ounces of usable product, adds Antle.

A medium head of raw iceberg lettuce has about 70 calories and is an excellent source of vitamin K.

Monterey County restaurant menus take full advantage of iceberg lettuce. Even the newly opened P.F. Chang's China Bistro at Del Monte Center in Monterey takes advantage of the ingredient.

Since P.F. Chang's opened in July 1993, Chang's Chicken in Soothing Lettuce Wraps has been the No. 1-selling dish, notes Laura Cherry, director of public relations, P.F. Chang's China Bistro Inc.

"It's a great mix of flavors and textures  hot chicken with crunchy water chestnuts and then the cool of the iceberg lettuce  the yin and the yang," said Cherry.

The restauant at Mission Ranch in Carmel has long served its "Wedge" salad, a crisp head of iceberb lettuce with diced tomatoes and house blue cheese dressing. Gino's in Salinas has great success with its Salinas Iceberg Salad, a quarter of a head topped with kalamata olives, gorgonzola cheese, tomatoes and Greek peppers.

Even high-end Pebble Beach gets into the act. At The Tap Room, the Crab Louie uses iceberg lettuce, and its "Wedge" salad includes Point Reyes Blue Cheese, cucumbers and tomatoes.

I've been on a real binge of making wedge salads for about a year now. Homemade 1000 Island, tomatoes, bacon and hard boiled eggs. It's popular at several of the better restaurants around here.

Helene, the link didn't work for me, it didn't like my email and password.

Nancy

We often use iceberg mixed in with other lettuces for the crunch and a leaf is really just the perfect lettuce leaf for a lettuce wrap and although I haven't ever made one, I do love a wedge salad - looks like I need to be making one soon (that's what happens on this forum :)

Iceberg is DH's favorite. I try to get him to buy romaine or red leaf or bibb or... but mostly he buys the bags of lettuce, or maybe a head of iceberg when pressed. (he does most of the shopping as he is home, and I now have an hour+ one-way commute.)

I prefer romaine lettuce over iceburg lettuce but that is because I like the crunch factor of romaine. I have a recipe that uses both a head of iceburg lettuce and a head of romaine in it, the other ingredients are a chopped red onion and a small bag of shredded 6 cheese blend of Italian cheese(brand Sargento is what I use.) The dressing is olive oil, red win vinegar, sweetened with a tsp of sugar, till sugar dissolves, then add minced garlic and chopped basil and oregano. Pour dressing over, toss and enjoy.

Although I usually choose darker leaves for a green salad, iceberg is better for the salmon salad I make in hot weather because of its cool crunch.

I like Romaine and/or mesclun for salads. For a BLT, however, the only - and I do mean ONLY - kind of lettuce is iceberg.

Thanks, Fairegold. I can come out as a Iceberg lover! I agree, Virginia - only iceberg on a BLT - and swishy white bread, too:)

Oh Jessy...where art thou?

I could get in trouble here...

Even though my favorite salad greens are called a Spring Mix, I do often get the yen for Iceberg lettuce because of the crisp coolness of it. I can't say I'm really crazy about it served as a wedge though.

Because we are so far from where good Iceberg Lettuce is grown, and because most people buy the plastic bags of salad mix, the Iceberg Lettuce sold here is always old. If I could only get it fresh I would probably be a total Iceberg Nut.

I try to keep 2 heads of Iceberg in my frig at all times. Joe loves big salads for dinner and we use lettuce on many sandwiches as well.

I prefer Romaine, but iceberg has its place. And I agree it's best on a BLT...AND I agree with squishy white bread, even though I prefer more rustic bread for everything else.

What is with all these husbands that will only eat iceberg? LOL! Tim loves it, and actually prefers the white rib part. I have gotten him to eat romaine and occasionally butterhead, but if given the choice he'll go with iceberg.

Me? I prefer romaine for salads, and iceberg for topping burgers, tacos, and BLT's. (But no squishy white bread for me, thanks. I prefer toasted WW)

Linda