Remember Iceberg lettuce? It was the lettuce of your childhood: A big, round ball wrapped in cellophane, ready to be torn apart to adorn a juicy burger, or sliced thin and snuggled inside crunchy tacos, or best yet, smothered under a thick and creamy salad dressing. This retro-style salad will make you remember why Iceberg lettuce is so satisfying. Iceberg Wedge Salad with Creamy Buttermilk Dressing.
Iceberg Wedge Salad with Creamy Buttermilk Dressing
Print This Recipe Yield 4Source Adapted from Martha Stewart LivingPublishedserves 4
Ingredients
- .75 cup buttermilk
- ½ cup mayonaisse
- ¼ cup shallots, minced
- 3 tablespoon chives, minced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon celery salt
- 1 head iceberg lettuce, core trimmed but left mostly intact
- 1 cup cherry tomtoes, some whole some halved according to size
- salt and pepper, to taste
Directions
Whisk together buttermilk, mayonaisse, shallots, chives, lemon juice, celery salt, and a little salt and pepper in a small bowl. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.
Cut lettuce lengthwise into quarters. Transfer a wedge to each of 4 plates. Drizzle each wedge with some dressing, and garnish with tomatoes and additional cracked black pepper.
I am intrigued by this slow cooking of fatty fishes. Will have to test that out soon.
I think that’s why people are afraid to cook fish at home — especially salmon. If you spend $20/pound on wild salmon and overcook it, it’s a disgusting waste of money.
I really want to try your slow-cook fish method. Intriguing!
Isn’t using this like cheating for me now? I think that adds to my the choke factor for me now.
Brilliant, thanks for sharing your techniques. And..not to rain on anyone’s parade, but I think it’s important to consider the environment and purchase fish that are sustainable, ie not overfished. I usually use the Monterey Bay Aquarium site but a trusted local source can be helpful as well.
As a former Florida gal, we SoCals are far more snooty… well, unless you consider dolphin shorts and golf carts uppity, Sippity 🙂
Looks so delicious — love the flavors you have combined and all the great instruction. And I must say, this blog post has no fishy smell whatsoever.
Very useful tips to help you lose your fear of fish so you can confidently cook it at home. Great post!
What a great post! I’m bookmarking this to refer to time and time-again.
Brilliant! I am one of the many who never cook fish out of plain fear (luckily husband cooks it once in a while). This is a wonderful, informative post! And I remember my mom’s oven baked snapper in Florida many moons ago: so dry it crumbled in your mouth! Now I prefer tartare!
I’m one of this. Cook fishes at home can be problematic but eating out, no problem 😉
Excellent information about the fishes, characteristics and their fats, in general good fats and tasty too!
Cheers!
Gera
great tips! I’ve always wondered how do you cook different kinds of fish. This helps a lot!
It was my first word in English and one of my favorite things to eat. I have some Sockeye Salmon that I have to pick up from a friend of mine that caught it in Alaska so you’ll be seeing some fun fish experiments. Good job on the guide!!
Eric
My dear, you provide an amazing resource here, for us all. I’ve taken to eating more fish since I’ll be joining a family of commercial fishermen. Although I prefer mister man to cook the fish (it seems to be in his blood and he wooed me with his fried halibut), I do like to cook salmon for myself on the nights I dine solo.
A great guide to cooking fish! I have to admit that I was afraid to cook fish when I was young. I just didn’t know how to approach it as my parents/grandparents did make much seafood. But once I tried, I understood that it’s really pretty simple. Actually, yesterday, My mom told me that she was cooking a fish for an hour, I was a bit horrified. I said — don’t kill the fish, the fish is already dead 🙂
I love fish, particularly steamed fish and sashimi, thank you for this wonderful post, now I know how to choose a good fish.
I retweeted your link, but wanted to comment as well. This is a great guide that everyone should read prior to choosing a fish and cooking it. I have bookmarked the page for future reference. I will be looking at it the next time I choose to have fish for dinner. 🙂 Well done, my good sir!
Over the years I’ve learned the importance of eating fish and the fresh variety. I used to be on the boat of the canned tuna variety. I still do once in a while. Now, I constantly go to my fish monger and get the freshest they have. Those are good fish tips to know. I try to remember them when i purchase my fish. Recently, I made me some seared tuna.
Well, having read your guide, I believe you 🙂
As I am a relatively recent returnee to eating fish, I am only just skirting the shores as far as cooking fish goes. I usually stick to wrapping salmon or other fillets in foil with some butter and baking them. Haven’t gotten any more adventurous that than yet, but now at least I feel better equipped to make that leap 🙂
Growing up that was not the case, as we had fish sticks, and I can’t say they were something I’d eat on a regular basis.
But while I still order fish with trepidation, I found I enjoy it every time. I have Roy’s cookbook and love his recipes and adding ginger to anything is a favorite techique of mine.
I see I’ve missed some of your recent posts, I think stopped getting the email updates, but noticed I can now get a RSS feed which I was not able to before, so hopefully I’ll never miss a post again.
As always, I love your posts and recipe ideas, oh and the way you keep me on my toes with simple math.