Grilled Shrimp Lettuce Cups
Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp. For added kick, drizzle with sweet chile sauce. Get the recipe for Grilled Shrimp Lettuce Cups ». Mark Roper
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When it comes to salad greens, iceberg lettuce doesn’t get a lot of love these days. People have moved on to—arugula, frisée, radicchio, and other get the credit while iceberg is relegated to topping sandwiches. That’s not fair. Sure, iceberg lettuce isn’t an especially complex vegetable, but it’s comforting. Cooling and crunchy, iceberg lettuce is a green that deserves a spot in your crisper. Here are our favorite iceberg lettuce recipes.

The wedge salad is so far out of fashion that it’s becoming cool again. It doesn’t get more simple than a retro salad of an iceberg wedge topped with a creamy, tangy thousand island dressing. For something a little fancier, try a wedge salad with cucumber, red onion, and grape tomatoes topped with blue cheese and Italian dressings.

Another classic in Cobb salad. Invented in 1937, this salad is strewn with myriad toppings, including bacon, hard-boiled eggs, chicken, and avocado.

Crisp, refreshing lettuce is a natural pairing to shrimp. Grilled shrimp marinated with red Thai chiles, lemongrass, and ginger is perfect served in lettuce cups. Or try a classic rémoulade—a white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper served a bed of iceberg.

Find these recipes and more in our collection of our best iceberg lettuce recipes.

"Grilled

Grilled Shrimp Lettuce Cups

Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp. For added kick, drizzle with sweet chile sauce. Get the recipe for Grilled Shrimp Lettuce Cups »
"Iceberg

Iceberg Lettuce with Thousand Island Dressing

Thousand Island—mayonnaise flavored with chili sauce, onion, pickle, chives, and more—is a classic dressing for a crisp wedge of iceberg lettuce.
"Iceberg

Iceberg Salad with Blue Cheese Vinaigrette

When making the vinaigrette for this salad, use a crumbly blue cheese like Cabrales or Valdeón from Spain.
"Cajun

Cajun Crawfish Salad

Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad dressed with mayonnaise and Creole mustard.
"Galatoire's

Galatoire’s Rémoulade Blanc

Inspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.
"Blue

Blue Cheese Wedge Salad

Both blue cheese and Italian dressings adorn the classic iceberg wedge salad. Get the recipe for Blue Cheese Wedge Salad »
"New

New Jersey Fattoush

Helen Rosner’s mother-in-law is Palestinian, but over forty years of living in the U.S., her fattoush has evolved into something decidedly (and deliciously) Americanized: crushed pita chips, a dressing of lime juice and dried mint, and crisp, sweet iceberg lettuce. Get the recipe for New Jersey Fattoush »
"Cobb

Cobb Salad

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on.

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