Iceberg lettuce pairs well with herbs such as basil, mint, and flat leaf parsley, lemon, honey, tomatoes, shallots, green onions, chives, hard-boiled eggs, bacon, pork, fish, shrimp, grilled chicken, and a classic vinaigrette of olive oil, dried herbs, and cider vinegar. When cooked, Iceberg lettuce can be lightly braised or chopped and sauteed into a stir-fry, used similarly to cabbage.
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. Iceberg lettuce is best suited for both raw and cooked applications such as braising and stir-frying. When choosing between romaine and iceberg, you may wonder really makes the two different types of lettuce different. Iceberg lettuce is crunchy and juicy with a mild, sweet flavor. Written by MasterClass Last updated: 3 min read Both romaine and iceberg lettuce give refreshing crunch to salads, tuck perfectly into juicy burgers, and make deliciously crisp lettuce wraps. 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. The firm head is tightly packed with broad, thick, and crisp leaves that are concentrated with a high-water content. Iceberg lettuce falls under the crisphead lettuce category. Iceberg lettuce is medium to large in size, averaging 25-30 centimeters in diameter, and is spherical in shape, similar to cabbage. 1 Romaine lettuce is a category of lettuce.
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