A Wedge of Iceberg Lettuce
Serve 4 to 6
Preparation Time: 15 minutes
Iceberg lettuce was developed in the USA by the W. Atlee Burpee Co. in 1894, and because it was so hardy and easy to ship, it came to dominate the market for lettuce. Although it fell out of favor in the 1970s as other varieties of greens began to take over the salad bowl, it still has a home as the prelude to a good steak. Smothered in blue cheese dressing, it doesn't get any simpler than this.
- 1 head of Iceberg lettuce
- 1 cup of blue cheese or Roquefort dressing
- Salt and pepper to taste
- Peel off the outermost leaves the head of lettuce and discard them. They're usually limp anyway. Rinse the head under the tap. (If you want really crisp leaves, core and soak the head of lettuce in ice cold water for about an hour.)
- Cut the head into four to six wedges depending on how big a wedge you want or how many people you have, and place a wedge on a salad plate.
- Unscrew the top off of the dressing bottle and pour about a quarter cup of dressing over the wedge. (More if you like more dressing. Less if you like less.) Add salt and pepper to your liking.