The Recipe with Kenji and Deb Iceberg Salad
16 snips
May 6, 2024 Iceberg lettuce steals the spotlight as the hosts celebrate its versatility and charm. They share creative twists on wedge salads, from homemade ranch to unexpected pickled versions. With anecdotes about cooking mishaps, they dive into crispy shallots and culinary travels that influence their recipes. Discover innovative ways to stack salads for better toppings and learn how this humble lettuce can shine in sandwiches and stir-fries. It's a crunchy journey that redefines the iceberg's place in modern cuisine!
AI Snips
Chapters
Books
Transcript
Episode notes
How They Prep Heads Differently
- Kenji often peels outer dirty layers and eats inner leaves without washing them every time.
- Deb soaks quartered wedges in cold water to rehydrate and add extra crispness before serving.
Texture First, Flavor Second
- Iceberg's best feature is texture: unmatched crispness and turgidity unlike other lettuces.
- Treat iceberg first as a textural element, then as flavor to unlock its culinary value.
Durability Shaped Iceberg's History
- Iceberg rose to dominance because it shipped well long distances in early 20th-century supply chains.
- Its durability made it the supermarket staple before diverse lettuces were widely available.
