MUCH-MALIGNED ICEBERG LETTUCE TURNS OVER A NEW LEAF.Byline: NATALIE HAUGHTON >FOOD EDITOR Although it has gotten a bad rap, iceberg lettuce iceberg lettuce n. A crisp, round, compact head of lettuce with light green, tightly folded leaves. [From its pale color. 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 Washington Atlee Burpee (1858–1915)—Philadelphia, Pennsylvania W. Atlee Burpee is most famous as the founder of the W. Atlee Burpee & Company, now more commonly known as Burpee Seeds. Seed Co. in 1894. "Many people damn it DAMN IT acronym for a clinical investigation plan, based on probable pathophysiologic causes of the disease present. It consists of Degenerative, developmental; Allergic, autoimmune; Metabolic, mechanical; Nutritional, neoplastic; I , but it adds good flavor and a wonderfully crisp texture to a salad," noted the late James Beard
James Beard (May 5, 1903–January 21, 1985) was an American chef and food writer. James Beard is recognized by many as the father of American gastronomy. . "Iceberg is all about the crunch and the versatility," says Rick Antle, CEO (1) (Chief Executive Officer) The highest individual in command of an organization. Typically the president of the company, the CEO reports to the Chairman of the Board. 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 United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. (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 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 [Latin, By the heads or polls.] A term used in the Descent and Distribution of the estate of one who dies without a will. It means to share and share alike according to the number of individuals. lettuce consumption of 34 1/2 pounds in 2005, according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. the Economic Research Service, USDA USDA, n.pr See United States Department of Agriculture. . 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 Salinas Valley in the Central Coast region of California lies along the Salinas River between the Gabilan Range and the Santa Lucia Range. It encompasses parts of Monterey County. , the salad bowl of the U.S., and elsewhere in the state. Once harvested, a whole head can last a month under proper refrigeration refrigeration, process for drawing heat from substances to lower their temperature, often for purposes of preservation. Refrigeration in its modern, portable form also depends on insulating materials that are thin yet effective. , 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 re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. 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 vitamin K Any of several fat-soluble compounds essential for the clotting of blood. A deficiency of vitamin K in the body leads to an increase in clotting time. In 1929 a previously unrecognized fat-soluble substance present in green leafy vegetables was found to be required . Natalie Haughton, (818) 713-3692; natalie.haughton@dailynews.com WEDGE SALAD WITH BLUE CHEESE DRESSING Noun 1. blue cheese dressing - vinaigrette containing crumbled Roquefort or blue cheese Roquefort dressing dressing, salad dressing - savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise A classic version similar to those served at steakhouse restaurants. 1 head of iceberg lettuce, cut into 4 wedges, rinsed and well drained 1 cup dairy sour cream (do not use no-fat) OR 3/4 cup sour cream and 1/4 cup mayonnaise 3 tablespoons buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. 1 tablespoon white wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative 1 cup crumbled blue cheese Salt and pepper
8 tablespoons crisp cooked crumbled bacon 1/2 to 3/4 cup chopped tomatoes Core lettuce head and cut into 4 wedges. Rinse, drain well and pat dry. For dressing, mix sour cream with buttermilk and vinegar until smooth. Stir in 1/2 cup crumbled cheese and salt and pepper to taste. Drizzle 1/4 of blue cheese dressing over center and down sides of each lettuce wedge on a serving plate, using amount desired. Using remaining 1/2 cup blue cheese, sprinkle some over each wedge. Then top with a sprinkling of bacon and tomatoes. Serve immediately. Makes 4 servings. NOTE: To make center cut iceberg lettuce salads, cut head of lettuce crosswise into slices and proceed as directed above. >From Daily News food department. CHICKEN LETTUCE WRAPS 2 cups finely chopped cooked skinless chicken breast 3 tablespoons rice vinegar Rice vinegar is a vinegar made from fermented rice or rice wine in China, Korea, and Japan. Rice vinegar is similar in properties and taste to balsamic vinegar, though usually less sweet. 1 1/2 tablespoons lite soy sauce 2 tablespoons hoisin sauce hoi·sin sauce n. A thick, sweet, pungent sauce used in Chinese cooking. [Chinese (Cantonese) hoísin, seafood, equivalent to Chinese (Mandarin) h 2 tablespoons sherry wine 2 teaspoons sesame oil 1 (8-ounce) can sliced water chestnuts, rinsed, well drained and finely chopped 1/2 cup finely chopped fresh white mushrooms 1/2 cup finely chopped green onions Seasoned salt and pepper Few dashes red chile flakes 8 to 10 OR more iceberg lettuce leaves Peanut Sauce (recipe follows) OR Asian dipping sauce, plum sauce or chile sauce (store-bought) 'In a medium glass bowl, combine chicken, vinegar, soy sauce, hoisin sauce, sherry, sesame oil, water chestnuts, mushrooms and green onions. Mix well. Season to taste with seasoned salt, pepper and red chile flakes; mix to blend. Cover and heat in microwave oven 1 1/2 to 2 minutes, until warm, mixing once during heating. (Or heat in skillet stove top until warm.) On a platter, arrange a mound of chicken mixture and lettuce leaves. Wrap or roll up a little of chicken mixture up in each lettuce leaf, adding a little Peanut Sauce or Asian dipping sauce, if desired. Makes 4 to 6 appetizer servings. PEANUT SAUCE: Combine 1/3 cup peanut butter and 3 tablespoons hot water; mix with fork until well-blended. Blend in 1 teaspoon lime juice, 1/4 teaspoon chili powder and 2 to 3 teaspoons bottled plum sauce until well-blended. >From Daily News food department. what the restaurants are serving After a decline in popularity in the '70s and '80s, wedge salads are enjoying a retro rebirth at some restaurants these days. >Arnie Morton's At Arnie Morton's in Burbank (and Morton's nationwide), the center-cut iceberg salad is a relatively new menu item (within the last year) and was added in answer to consumer demand, notes Christopher Ribeiro, assistant general manager. Impressive and fresh-looking, "it is our most popular salad." Made with a 2-inch center cut of iceberg, it's topped off with blue cheese dressing (or thousand island if desired), chopped tomatoes, crisp crumbled bacon and hard-cooked egg. At lunch, diners often add grilled chicken or shrimp to turn it into an entree salad. "The salad tastes so good -- it has great crunch -- that people don't care that it's not filled with vitamins and minerals. They love it." >Red/Seven The menu at the recently opened Red/Seven by Wolfgang Puck in the Pacific Design Center features Chicken Lettuce Cups. "It's one of the restaurant's most popular appetizers," notes Yoshi Nori, executive chef. Made with chicken breasts marinated in an orange-soy sauce mixture and then stir-fried, it also contains diced zucchini, chopped water chestnuts, English green peas, ginger, green onions, chili and hoisin sauce among the ingredients. "It's a complex recipe with lots of layers of flavors," adds Nori, noting that the mixture is served in four iceberg lettuce cups (other lettuces are too limp and have too much flavor) and topped with fried crispy rice noodles, a chiffonade Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine of Thai basil and toasted pine nuts. "Everybody likes it. People order it as a lunch entree, too." >P.F. Chang's China Bistro and Pei Wei Asian Diner Since P.F. Chang's China Bistro restaurant (now 161 locations nationwide) 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 public relations, activities and policies used to create public interest in a person, idea, product, institution, or business establishment. By its nature, public relations is devoted to serving particular interests by presenting them to the public in the most , P.F. Chang's China Bistro Inc. Chicken Lettuce Wraps have also been the top seller on the company's Pei Wei Asian Diner (with 132 U.S. outlets) menu since it opened in 2000. "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," adds Cherry. "Lettuce wraps are an interactive dish and fun for customers and our service staff, who custom makes the sauce for you at your table -- chili paste, hot mustard, soy sauce -- in any heat level you like -- mild, spicy or extra-hot. "We use a lot of iceberg lettuce -- we hand trim every lettuce leaf so it is rounded and has a nice shape." >Ruth's Chris Steak House Ruth's Chris Steak House (NASDAQ: RUTH) is a chain of 106 steakhouses[1] across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding At Ruth's Chris Steak House (locations in Woodland Hills, Pasadena, Beverly Hills and elsewhere), the signature classic Lettuce Wedge salad has been a menu fixture for more than 40 years, notes Lanette Jarvis, the company's Orlando-based director of public relations. "Every one seems to dress it up in different ways." It's a fourth of a head of lettuce, placed on top of half an ounce of mixed greens on a salad plate and topped with any dressing a guest desires. "Blue cheese dressing is the most popular," Jarvis adds. Diners can also request the addition of shaved onions, chopped tomatoes, crisp-cooked bacon pieces, grated Cheddar cheese and other toppings. Although the wedge's popularity slipped with the introduction of trendy Caesar and chopped salads, salads reinvent themselves every decade or so -- and the wedge still sells, says Jarvis. >Republic Republic in Los Angeles serves an iceberg wedge with teardrop tear·drop n. 1. A single tear. 2. An object shaped like a tear. tomatoes, halved, and a Maytag blue cheese Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa (the home of the Maytag Corporation). In 1941, Iowa State University developed a new process for making blue cheese from pasteurized milk (instead of traditional sheep's milk). dressing. >Ruby's Diner At Ruby's Diner, the wedge salad includes cucumber, tomato, onion, bacon, chopped egg and blue cheese layered over two wedges of iceberg lettuce and served with blue cheese dressing. >N.H. CAPTION(S): 4 photos, box Photo: (1 -- cover -- color) THE WEDGE WITH edge ICEBERG GETS HEADY AT LOCAL RESTAURANTS (2 -- color) CHICKEN LETTUCE WRAPS Photo by Michael Owen Baker, LA.COM (3 -- color) WEDGE SALAD WITH BLUE CHEESE DRESSING (4 -- color) no caption (iceberg lettuce) Box: what the restaurants are serving (see text) |
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