Iceberg Lettuce Garnish Food

HEARTS OF ICEBERG LETTUCE WITH RANCH DRESSING

Steps:

• Peel off any wilted or discolored leaves from the outside of the lettuce. Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
• Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
• To serve, set the wedge of iceberg in the center of a salad plate, spoon the dressing over and dash it with a good pinch of chives.

ICEBERG LETTUCE GARNISH

Steps:

• Line a bowl with paper towels and have ready. Remove the outer leaves of the lettuce. Cut a V-shaped wedge around the inner core and remove the core and discard. Halve the lettuce to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a very, very thin julienne or julienne with a hand-held Japanese mandoline. Transfer the julienned lettuce to the paper towel-lined bowl to absorb any excess water exuded by the lettuce when sliced. Discard the paper towels, and in the same bowl, toss the lettuce with salsa and use immediately, or the lettuce will wilt.

ICEBERG LETTUCE WITH RUSSIAN DRESSING

Steps:

• Arrange the wedges on a serving platter. Combine the mayonnaise with ketchup and relish, grate in about 3 tablespoons onion and juice, season with salt and pepper. Pour the thick dressing over the wedges and garnish with chopped dill, serve.