Iceberg lettuce in particular is often derided by its detractors as being watery or bland. And now that I’ve met Julia Turshen’s recipe for pickled iceberg lettuce, I’ll be coming to those crisp, pale-green heads more often than ever before. In a 2018 article for The New Yorker, Helen Rosner came to the defense of iceberg lettuce. In her piece, Rosner offered a recipe for pickled iceberg hearts (the tightly bunched core of the head). Pickled iceberg leaves were the answer.
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