I’m not proud of it, so please don’t judge me too closely…
My family LOVES iceberg lettuce.
I know, not so bad. Until you find out that my husband calls any other type of lettuce “weeds” and Sabrina, when asked if she wants salad, questions, “the crunchy lettuce or the kind i don’t like?”.
So, you see, sometimes I have to serve iceberg lettuce to make sure that the kids remember that a salad course is part of a healthy lifestyle. At least my kids are getting part of their daily water requirements, right?
My family’s favorite salad, hands down, is an iceberg wedge salad. And I really can’t disagree too much. There is something so refreshing about cutting into a big hunk of crunchy, watery (in a good way) lettuce that just can’t be beat.
So, sometimes, I make a platter of iceberg lettuce wedges for the family to feast on while I’m wrapping up the main course.
The trick to a good iceberg wedge salad is soaking the lettuce wedges in water, in the refrigerator. Sure, it takes some planning, but its relatively hands off and it makes the lettuce good and cold and crunchy and juicy. The perfect texture for a wedge salad.
When you cut the lettuce into wedges be sure to keep in the core… that way the lettuce will hold together when you plate it up.
Oh, and bacon is pretty important too. The crisp iceberg needs some salt to ground it in foodie-worthy food.
As for leftovers… We usually don’t have any with this salad, but you an just chop up the lettuce and throw it in with the topping and whatever other good, crisp veggie you have in the fridge.
Ya, so, it may not be the most nutritionally packed salad course I make… But it’s the most popular.