Loaded Iceberg Steaks ♥ with Homemade Thousand Island Dressing


Please oh please, don't mock. Every year, I fall in love with a new vegetable, or well, better put, I experience a long-familiar vegetable with new appreciation. In 2017? Iceberg lettuce, ha!
It all started when for the first time in years, I made a batch of homemade salad dressing, the oh-so-lovely Thousand Island Dressing. One batch led to another and another, warranting a "3x5 recipe", the card stock I'm re-instituting for house specialties and meal standards, all kept handy in a wood 3x5 recipe box from my childhood. So yeah, 3x5 cards in digital 2017? Again, don't mock! :-)
Anyway, iceberg "wedges" taste great but are awkward for loading up with other ingredients. Enter iceberg lettuce "steaks" – just thick slices cut from the midsection of a head of lettuce, all crunch, so fresh, so summery.
Give it a whirl? I promise a warm welcome into the iceberg club!

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!
RECIPE for LOADED ICEBERG STEAKS
Hands-on time: 5 minutes
Time to table: 5 minutes
Serves 1 to many
Time to table: 5 minutes
Serves 1 to many
1 center-cut slice of iceberg lettuce, about 1 inch thick
Cooked bacon bits
Chopped tomato
Fresh corn kernels
Fresh dill or another herb, chopped
Sunflower seeds
For dressing, Thousand Island Dressing
Other Ideas:
Chopped radish or fennel or garden green pepper (for crunch)
Whaddya got on hand? :-)
Remove the outer leaves from a whole small head of lettuce. With a long, sharp knife, cut through the center of the head, slicing about one-inch thick round iceberg "steaks". Carefully transfer each slice onto a plate. Top with bacon, tomato, corn, herbs, sunflower seeds and anything else you can think of! Top with Thousand Island Dressing.
ALANNA'S TIPS & KITCHEN NOTES




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I ♥ ICEBERG LETTUCE!
~ Watercress, Iceberg Salad with Blue Cheese Dressing ~~ more lettuce recipes ~
from A Veggie Venture
~ Wedge Salad with Homemade Low-Cal & Low-Carb Blue Cheese Salad Dressing ~
~ Grilled Steak with Summer Tomato Salad ~
~ BLT Pasta Salad ~
~ more lettuce recipes ~
from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS
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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2017 & 2018
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2017 & 2018
This reminds me of the Special Sandwich served at Marshall Field's Walnut Room. It was a slice of buttered rye bread topped with Swiss cheese and a few slices of roasted turkey breast. That was topped with an iceberg lettuce "steak," hard boiled egg, bacon and tomato. It was all topped with Thousand Island Dressing. It never occurred to me to make it without the rye bread.
ReplyDeleteIceberg lettuce has wonderful crunch and texture. And I don't know many people who don't like wedge salads (although maybe it's all the toppings). I really like the idea of "steaks" -- a fun look, and as you say you can really load them up with goodies. :-) --John
ReplyDeleteThis is genius, Alanna. We love the traditional wedge salad with blue cheese dressing but your innovation is a far superior presentation. This is a tasty blue cheese recipe: http://allrecipes.com/recipe/16459/bills-blue-cheese-dressing/ and I simply top each with a diced campari tomato and minced red onion. Thanks again for a super idea!
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