Recipes with Julie Van Rosendaal: What to do with iceberg lettuce

Iceberg lettuce has been a salad staple since it was developed in the 1890s — it became popular for its ability to withstand travel and storage, and of course for its longevity (it keeps well in the fridge) and water-packed crunch.

Iceberg might not be as nutrient-dense as darker leafy greens, but it's low in calories and contains vitamins A and K, and some calcium, potassium, vitamin C, and folate, and there's nothing like it on a burger or sandwich.

• Bookmark cbc.ca/juliesrecipes to keep up with all of Julie Van Rosendaal's dishes.

Iceberg makes a fantastic chopped or wedge salad, and is even delicious sauteed or stir-fried.

You can add a handful of chopped or shredded lettuce to the end of a dish, much like similarly water-filled bean sprouts, or chop iceberg and stir-fry it for a minute or two in sesame oil with a splash of soy sauce and oyster sauce, and some ginger and garlic.

Iceberg lettuce happens to be relatively inexpensive at the grocery store these days — it's been spotted in Alberta this month for under a dollar a head.

Here are some delicious things to do with it.

Iceberg Slab Salad with Thousand Island

People tend to think of wedge salads when they hear iceberg lettuce.

I love them but find them a bit awkward to eat.

I prefer an iceberg slab salad, a cross section topped with anything you can scrounge from the fridge, plus a classic creamy dressing like Thousand Island or ranch.

You could add anything to a wedge salad, of course — crumbled blue cheese and bacon is classic — but this is what's pictured in the photo.

Thousand Island dressing:

• 1 cup mayonnaise
• ¼ cup ketchup
• 2 tbsp. grated onion
• 2 tbsp. relish (or some grated pickles)
• 1 tsp. lemon juice
• ½ tsp. paprika
• ¼ tsp. salt

Salad:

• 1 large head iceberg lettuce
• Chopped fresh tomatoes
• Thinly sliced radishes
• Freshly shelled green peas
• Grated aged cheddar or crumbled blue cheese
• Chopped green onions or chives
• Hickory sticks (or toasted crumbs, or croutons)

To make the dressing, whisk all the ingredients together in a small bowl or measuring cup.

Store in the fridge for up to a month. It will improve in flavour after a day in the fridge.To assemble your salads, cut one-inch thick slices crosswise from your head of lettuce and place each one on a plate and spread with Thousand Island dressing.

Top with tomatoes, radishes, peas, cheese, chives and hickory sticks and serve immediately.

Serves: As many as you like.

Fried Oyster Mushroom Sandwiches

Inspired by a vegan chef named Priyansh Parekh (@prunchme on Instagram), these are similar to fried chicken sandwiches, only made with oyster mushrooms.

If you prefer chicken, pound some skinless, boneless chicken thighs flat.

Fried oyster mushroom:

• ¾ cup all-purpose flour
• ½ cup cornstarch
• 2 tsp. paprika
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 2 tsp. salt
• 1 tsp. black pepper
• Oat milk (I like using barista-style, which is thicker) or buttermilk
• Panko, dry breadcrumbs or crushed cornflakes
• ½-1 lb. oyster mushrooms
• Canola or other mild vegetable oil, for cooking

Toppings:

• 4 soft buns butter or margarine (or extra mayonnaise)
• mayonnaise (or burger sauce: equal parts mayonnaise, ketchup and mustard)
• sliced pickles
• thick slices of iceberg lettuce

In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt and pepper.

Pour some oat milk into another shallow dish, and some Panko or dry breadcrumbs in a third.

Tear larger oyster mushrooms from their cluster (remove the stems if you like — they can be tough) and dip in the milk, turning to coat.

Keeping one hand to dip into the wet mixture and the other hand dry, dredge each mushroom in the flour mixture, turning and sprinkling the flour mixture over it to coat.

Dip it back in the milk, then in the flour, then in the milk again, and then into the Panko or other crumbs, turning and sprinkling with crumbs to coat. Set aside.

When all your mushrooms are coated (you'll need two to three per sandwich), heat about a half inch of oil in a shallow pot or deep skillet.

When it's hot (a scrap of bread should sizzle) but not smoking, cook the mushrooms, turning until deep golden on each side. Transfer to a paper towel-lined plate.

To assemble, spread your buns with butter, margarine or mayonnaise and toast cut-side down in a hot skillet.

Spread with mayonnaise (or burger sauce) and place a few fried mushrooms on the bottom.

Top with pickles and lettuce and serve immediately.

Serves: About 4.