In an age of arugula and frisée, the 1960s Americana icon known as iceberg lettuce might seem behind the times. It's true that iceberg is virtually devoid of nutrients, and lacks the flavor and roughage of contemporary chicories. But coming to terms with the fact that iceberg isn't exactly an antioxidant is what's helped me to embrace it. I now love the leaves for their sheer juiciness and ice-cold crunch.
My favorite way to enjoy the 'berg? As a huge wedge, pulled straight from the crisper and topped with salty bacon bits, soft, powdery egg, and a generous drizzle of creamy, slightly tangy blue cheese dressing. Sure, it's a throwback to yesteryear, but the flavors still feel entirely new. Get the recipe after the break.
1 head iceberg lettuce
1 cup mayonnaise
1 cup crumbly blue cheese, like gorgonzola
1/2 cup buttermilk
1 small shallot, minced
1-1/2 teaspoons lemon zest
1 teaspoon Worcestershire sauce
1 Tablespoon fresh Italian parsley
4 slices applewood-smoked bacon, cooked until crisp and crumbled
2 hard-boiled eggs
Freshly-ground black pepper
- Puree mayonnaise and blue cheese with buttermilk, shallot, lemon zest, Worcestershire sauce, parsley, salt, and pepper.
- Cut iceberg head into 4 wedges. Drizzle over each wedge.
- Press a peeled hard-boiled egg through a fine strainer; spoon over the salad. Top with crumbled bacon. Serve immediately.
- Meats, Salads