Iceberg lettuce is best suited for both raw and cooked applications such as braising and stir-frying. It is most well-known for its use in a cold wedge salad with Roquefort or blue cheese dressings, but it can also be shredded as a garnish, layered in sandwiches, used as a lettuce cup for fillings such as taco meat, shrimp, or chicken, or used to wrap burgers for a low-carb main dish. When cooked, iceberg lettuce can be lightly braised or chopped and sautéed into a stir-fry, used similarly to cabbage. Iceberg lettuce pairs well with herbs such as basil, mint, and flat leaf parsley, lemon, honey, tomatoes, shallots, green onions, chives, hard-boiled eggs, bacon, pork, fish, shrimp, grilled chicken, and a classic vinaigrette of olive oil, dried herbs, and cider vinegar.
To store, Iceberg Lettuce is best wrapped in a damp paper towel in a plastic bag in the crisper drawer of the refrigerator.