Pickled Iceberg

Iceberg lettuce, the awkward step child of the lettuce family. Once herald as the supreme lettuce, Iceberg has been shamed by the leafier greens. "Crunchy Water" is a general label slapped onto the heads of grassy water.



Crunchy and mild in flavor, iceberg lettuce has been practically demoted to the realm of condiment. Outside of a wedge salad swimming in thousand island dressing, iceberg's main place of use seems to be on top of tacos. So with a little inspiration from kimchi you can transform the lackluster head of roughage into a bit of a versatile condiment.

1 head thinly sliced iceberg lettuce (about 1 quart)
1 1/2 Teaspoon salt
1 Tablespoon Sambal chili garlic paste
1/2 tsp ground cardamom

1. In a clean bowl, toss all ingredients together
2. Let rest overnight
3. Stir again, and serve immediately or allow to rest for up to three days

A salty, slightly spiced, grassy flavor, this simple to throw together recipe is perfect for topping a lamb burger. It may sound a bit odd, pickling lettuce, but it consider it like sauerkraut/ kimchi/ acar jawa. It'd be an interesting addition to any taco bar or even mixed in to your normal leafy salad mix.

Keep Eating,

JTFussy