Iceberg Lettuce: This week's Market Report "Good Buy!"
Some folks think it’s really cool and “cheffy” to brag about avoiding iceberg lettuce because of its mild flavor, and associations with backyard barbecues and casual dining. But these are the very reasons why iceberg is awesome and on-trend right now. There is everything cool about iceberg wedge salads adorned with chopped egg, bacon, capers, and gilded with house-made ranch dressing. Don’t pretend it’s even better with designer greens, because it’s not. And iceberg is also gorgeous on the grill, dripping with olive oil, kosher salt, and chili flakes. The leaves become slightly charred and that slight sweetness concentrates, and nothing could be better chopped up as a summery side dish. Iceberg lettuce is also delicious shredded and tossed into classic Chinese stir-fries, and natural liquid it releases helps deglaze the wok and cooks down into a luscious sauce. Lastly, iceberg is the perfect foil for the fermenting craze because of its ability to absorb other flavors so well. Replace cabbage with iceberg lettuce for a beautiful take on kimchi that is perfect as a garnish for noodles, tacos, and barbecue. And speaking of barbecue, try subbing out that burger bun for a stack of crisp iceberg. It’s refreshing, and lovely for gluten-free diners and health-conscious folks alike!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.