Best Hot Iceberg Lettuce Recipes

ICEBERG WEDGE SALAD WITH WARM BACON DRESSING

Iceberg Wedge Salad with Warm Bacon Dressing image

An easy salad fit for company.

Provided by kikosmom

Categories Salad Green Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 head iceberg lettuce, cored and quartered
1 tomato, chopped
2 green onions, chopped
8 slices bacon
1 ½ tablespoons brown sugar
½ cup red wine vinegar
salt and freshly ground black pepper to taste

Steps:

Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 13.4 g, Cholesterol 20.1 mg, Fat 7.9 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 439.5 mg, Sugar 8.6 g

ICEBERG LETTUCE SALAD

Iceberg Lettuce Salad image

Provided by Katie Lee Biegel

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 ounces crumbled blue cheese, at room temperature
1/3 cup vegetable oil
2/3 cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon hot sauce, such as Crystal or Louisiana, plus more if desired
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, cut into quarters through the equator (circular slices)
1 cup cherry tomatoes, cut into quarters
6 slices cooked bacon, crumbled or chopped into pieces
1/4 cup thinly sliced chives

Steps:

For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS

Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas image

The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 cup red wine vinegar
2 tablespoons sugar
Kosher salt
1 medium red onion, thinly sliced
1 cup (8 ounces) sour cream
1 cup buttermilk, plus more if needed
1/4 cup mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 large clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup canola oil
1 cup cooked chickpeas, drained, dried with a kitchen towel
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
2 small heads iceberg lettuce, outer layer and core removed, roughly chopped
Kosher salt and freshly ground black pepper
4 scallions, very thinly sliced on a bias

Steps:

For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.