iceberg lettuce

This Italian sub is loaded with cured meats, cheese and herbs, then smothered with a pickled cherry pepper spread and topped with oil and red wine vinegar.

Italian Sub Sandwich

For the Pickled Cherry Pepper Spread:

white wine vinegar

sugar

garlic

(¼ cherry peppers

For the Red Wine Vinaigrette:

red wine vinegar

parsley leaves, finely chopped

Dijon mustard

thyme leaves, finely chopped

olive oil

salt and black pepper,

For the Italian Hoagie Sandwich:

Italian hoagie roll

mayonnaise

pickled cherry pepper spread

(1½ ounces) Genoa salami

(1½ ounces) mortadella

(1½ ounces) prosciutto di Parma

(1½ ounces) provolone cheese

(6 ounces) beefsteak tomato

pickled pepperoncini peppers

parsley leaves, minced

oregano leaves, minced

rosemary needles, minced

iceberg lettuce, shredded

red wine vinaigrette

Curtis Stone's Ultimate Italian Sub

Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve.

Lucali Salad

tomatoes,

smallish red onion, peeled and thinly sliced

rib celery

olive brine

salt

black pepper

lemon pepper

red-wine vinegar

head iceberg lettuce, outer leaves and brown bits removed, roughly torn

Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.

Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.

Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.

Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.

Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.

Shrimp marinated in hot sauce and breaded in a spiced cornmeal mixture are fried then piled high for this classic New Orleans sandwich.

Shrimp Po'boys

shrimp

buttermilk

Crystal hot sauce, divided

kosher salt,

all-purpose flour

yellow cornmeal

cayenne pepper

oregano

thyme

garlic powder

Vegetable oil,

Two 10-inch po'boy rolls or French hero rolls, halved lengthwise

beefsteak tomato, thinly sliced

cornichons,

One Shrimp Po'boy Recipe to Rule Them All

<p>Something as delicious as these fish stick po&#8217; boys shouldn&#8217;t be this easy to make. Use fresh veggies, a quick homemade garlic aoli, and you&#8217;re in for a treat!</p>


Fish Stick Po' Boys

rolls,

tomato, sliced thin

Dr. Praeger's Fish Sticks per sandwich (or 5-6 Fishies)

lemon juice

kosher salt

I’m a great fan of the chopped salad. It’s all about the variety of the ingredients that you add and I like the way everything is a uniform size. It’s pleasingly American – like chopped liver, it says what it is. 

Chopped salad

tin chickpeas,

iceberg lettuce, chopped

½ romaine lettuce, chopped

120 grams/4½oz Italian salami,

mozzarella,

tomatoes, roughly chopped

½ cucumber, roughly chopped

basil leaves, finely chopped

sea salt and black pepper

tbsp red wine vinegar

mustard powder

½ tsp caster sugar

"Welcome to Hanoi's bun cha - little burgers wrapped in lettuce with rice noodles" - Matt Preston. This is an edited extract from Yummy Easy Quick Around the World by Matt Preston (Plum, RRP $39.99). Available from October 30.

Bun cha

pork mince

garlic cloves, crushed

lemongrass stalks (white part only), finely chopped

tsp fish sauce

egg, lightly whisked

coriander, leaves picked, stalks finely chopped

onions

tbs oil

rice vermicelli noodles

iceberg lettuce, leaves

mint (use Vietnamese

bean shoots

Nuoc cham to serve

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No need for cutlery - just roll up these lettuce cups and enjoy the delicious filling. South-East Asian flavours of kecap manis and fish sauce stand out in this pork stir-fry.

Pork & lemon grass larb

tbsp kecap manis

lime juice

tbsp fish sauce

brown sugar

tsp sambal oelek

lemon

iceberg lettuce leaves

mint leaves

(2 cups) bean sprouts,

Pork san choy bau is a fantastic meal for feeding family and friends.

Pork san choy bau

tbsp oyster sauce

canola oil

green onions,

lean pork mince

green beans,

iceberg lettuce leaves, trimmed (see tip)

doongara

San choy bau

Chinese mushrooms (see Notes)

milliliters (1 tbsp) peanut oil

onion,

tbsp ginger

Lilydale Free Range Chicken Mince

shallots, finely chopped

milliliters (2 tbsp) oyster sauce, plus extra to drizzle

milliliters (2 tbsp) soy sauce

milliliters (2 tbsp) fresh lime juice

coriander leaves

8-12 large iceberg lettuce leaves,

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The ultimate Mexican fiesta feasting platter! Recipe by Raph Rashid.

Taco rice with grilled chicken and green chilli salsa

tbs finely chopped chipotle chillies in adobo sauce

tbs white vinegar

chicken thigh fillets (skin on)

garlic cloves, thinly sliced

(300 grams) long-grain rice, rinsed, drained

(250 milliliters) milk

chicken stock

iceberg lettuce, sliced

Black Jack cheddar, coriander sprigs, radish wedges & lime wedges, to serve

tomatoes, seeds removed,

white onion, chopped

coriander, leaves picked, roughly chopped

(75 grams) pistachios, roughly chopped

lime

green chillies,

tsp caster sugar

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Italian hero, sub, hoagie, grinder — this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they’re held in place and the bread doesn’t get soggy. Wrap with parchment or wax paper for tidier eating and transporting.

Italian Hero Sandwich

red onion, thinly sliced

Kosher salt (Diamond Crystal)

Mustard mayonnaise

mozzarella cheese

pickled peppers,

lettuce

Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside. 

Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.

Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

Shrimp Po'boy Recipe

(10-inch) po'boy rolls or French hero rolls, halved lengthwise

In a medium bowl, toss the shrimp in the buttermilk, 2 tablespoons of the hot sauce and ½ tablespoon of the salt. Cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, in another medium bowl, whisk together the remaining ½ tablespoon of salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder and pepper, and set aside.

In a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside.

In a medium Dutch oven, heat 2 inches of oil to 350 F, and line a plate with paper towels.

Drain the shrimp well before tossing them in the flour mixture to coat well.

Working in batches, fry the shrimp until golden brown and cooked through, 1 minute. Using a metal spider, transfer the shrimp to the prepared plate to drain, immediately seasoning with salt. Let the oil return to temperature between batches.

Spread the mayonnaise mixture on both halves of the rolls. On the bottom halves, divide the fried shrimp, top with the sliced tomatoes, shredded lettuce, and sliced cornichons. Affix the top halves, then slice in half and serve.

In Chinese culture, cooked lettuce is a symbol of good luck and is often eaten during <a href="https://cooking.nytimes.com/68861692-nyt-cooking/864096-lunar-and-chinese-new-year">Lunar New Year</a> feasts. In Cantonese, the word for lettuce is sang choy, and in Mandarin, it’s sheng cai, which sounds like the words for “growing wealth” in each language. Stir-fried lettuce is commonly served as a bed for braised mushrooms or simply as a green side dish. Here, stir-fried lettuce, fried eggs and crispy garlic chips perch on a bed of rice, a simple meal with comforting flavors and textures. The joy of this preparation is that the lettuce retains a fresh crunch even after cooking; iceberg is preferred, but romaine will give you similar results. Vegetarian stir-fry sauce is a product sold in Asian grocery stores, but you can also use oyster sauce. For a shortcut, skip the fried garlic and top with store-bought crispy fried onions or shallots.

Stir-Fried Lettuce With Crispy Garlic and Fried Eggs

iceberg lettuce (about 1½ pounds)

soy sauce

sesame oil

vegetarian stir-fry sauce,

Black or white pepper

(1-inch) piece of ginger, peeled and finely chopped

garlic cloves,

eggs

rice,

sesame seeds

scallions, green and white parts, finely sliced

Maggi seasoning sauce,

Using a sharp paring knife, run it around the core of the lettuce, then gently pull it out. Remove any discolored outer layers of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to drain after gently shaking in a colander.

In a small bowl, combine the soy sauce, sesame oil, vegetarian stir-fry or oyster sauce, sugar and ¼ teaspoon salt. Season with pepper.

Heat a large (12-inch) deep skillet on medium-high. Add 1 to 2 tablespoons of olive oil to lightly coat the pan, then add the ginger and cook for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for 2 minutes, until it starts to wilt. Pour the sauce over the lettuce and stir-fry for another 1 to 2 minutes. (Take care not to overcook, as you want your lettuce to retain some crunch.) Taste and season with salt, if needed. Place the lettuce (and all the pan juices) in a bowl and set aside. Once your skillet is cool enough to handle, rinse it out and dry.

To the same skillet over medium-high heat, add the ¼ cup olive oil and sliced garlic. Stir constantly for 3 to 4 minutes until the garlic turns a pale golden brown. (Watch carefully! It burns quickly.) Remove the garlic from the oil with a slotted spoon and place on a paper towel to drain; it will continue to brown and crisp as it cools.

To the remaining oil in the skillet over medium-high heat, add the eggs and cook untouched until whites are set, 2 to 3 minutes.

To serve, place a mound of rice in a bowl, top with lettuce, some pan juices, a fried egg, crispy garlic and a scatter of sesame seeds and scallions. Finish with a tiny drizzle of Maggi seasoning sauce, if using.

A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It’s particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.

Crunchy Spring Iceberg Salad

Salt and black pepper

peas

asparagus

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Top 27 iceberg lettuce recipes from across the web

The most viewed iceberg lettuce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Sub Sandwich

Lucali Salad

Shrimp Po'boys

Fish Stick Po' Boys

Chopped salad

Bun cha

Pork & lemon grass larb

Pork san choy bau

San choy bau

Taco rice with grilled chicken and ...

Italian Hero Sandwich

Shrimp Po'boy Recipe

Stir-Fried Lettuce With Crispy Garl...

Crunchy Spring Iceberg Salad

Chicken club salad recipe

Big Italian Salad

Wedge Salad With Toasted Sesame-Sea...

Healthier haloumi salad recipe for ...

Chicken satay wraps

Layered Taco Salad

Garden summer rolls

Easy Vegan Burritos with Black Bean...

Vegan Crunchwrap Supreme

Tofu and Mushroom Lettuce Wraps wit...

Chilli mince beef with basil

Chopped green salad

The most viewed iceberg lettuce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine