The outer leaves are a medium green, the inner leaves, a light green. It is the most commercially important and popular type of lettuce in the United States.
Iceberg lettuce leaves are primarily composed of water. They contain few calories (less than 20 for one quarter medium head) and small amounts of vitamins and minerals.
Appearance and feel are the indications used in selecting quality iceberg lettuce. A head, medium in weight compared to its size, indicates succulent, crisp leaves. Tight, heavy heads are past their peak of quality. The head should be round in shape with no hard lumps which indicate an overgrown core. When squeezed gently, the head should give slightly. The leaves should look fresh, have a good medium green color, and a minimum amount of discoloration. Tan or brown areas on leaf edges denote decay.
To be sure salads are always ultra crisp, take a few minutes just after marketing to prepare iceberg lettuce for storage. Core the head, then hold the head directly under cold running water. Thoroughly drain, with core cavity down, in a colander or rack and then refrigerate in a tightly sealed plastic bag or plastic crisper for up to one week.
At serving time prepare the lettuce as desired - as lettuce cups, wedges, slices, or torn pieces. Iceberg lettuce is the most frequently used variety for salads, but is also tasty when cooked in boiling, salted water for one to two minutes.
Try This Trick for Coring Lettuce
After rinsing head lettuce, smack the head, stem end down, on a countertop. Twist the core and it comes right out.
