A Delicious Chinese Chicken Salad

By Sandy Hu

Congratulations to Blake S. from Fort Myers FL who won our Special Fork Kerrygold sweepstakes! Thanks to all who participated.

Iceberg lettuce gets no respect. In my first public relations job, I represented America’s mainstay salad green, and even then it was losing ground to sexier choices like arugula and darker, more nutritious lettuce options like butter and romaine.

With so many leafy greens today, iceberg may seem like an anomaly. But nothing beats a crisp wedge of iceberg drizzled with blue cheese dressing. And it’s still a great partner for a BLT or a burger.

Iceberg lettuce is so mild as to be almost flavorless, but the crisp and crunchy texture of a well-chilled head is incomparable. I learned the trick of preparing iceberg lettuce on the job. The secret is to core, rinse and drain, then refrigerate.

Crisp up a head of iceberg lettuce to make this Chinese Chicken Salad. You could use romaine or napa cabbage, but I still like iceberg for this one.

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Everybody’s Favorite Retro Salad

By Sandy Hu

It used to be that “salad,” meant iceberg lettuce. Today, with so many sophisticated and more intensely-flavored varieties of baby greens, iceberg lettuce has been consigned to the role of leaf backdrop in burger buns.

Iceberg is enjoying a mini-comeback. Its mild taste and its ability to get totally crisp (we’ll show you how), makes it the prefect foil for rich and pungent blue cheese.

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