Homemakers were fans, too.

 
The lettuce’s crunch was very popular if bland-tasting (solution: lots of dressing!). The heads kept longer in the fridge, so there was no wilted waste.

Even James Beard was a fan, recommending the crisp texture mixed with other greens.

Then came the California cuisine movement, introducing us to better varieties to eat. Iceberg was mocked for lacking flavor.

Instead, foodies filled their shopping carts with romaine plus arugula and radicchio.

Yet, hardy, crunchy iceberg still accounts for 70% of the lettuces raised in California (down from 80% in the mid-1970s, however). It’s still popular in food service (commercial, institutional), at salad bars, and at casual restaurants.

And thanks to the retro food movement of the past decade, iceberg lettuce has returned to restaurant menus beyond the steakhouse, in the hearts of lettuce salad now known by a trendier name: wedge salad.

Let the wedge salad add fun and crunch to your meals. If you have a daily dinner salad, feature the wedge once a week. Turn it into a DIY salad buffet for family and guests. An ingredients list is below.
 
 
ICEBERG LETTUCE & WEDGE SALAD HISTORY

The crisphead (iceberg) lettuce variety is relatively new in the history of lettuce cultivation (see the different categories of lettuce, below).

Crisphead lettuce was a mutation: A grower discovered a different-looking, sweeter-tasting head of lettuce in his field.

Liking its flavor and superior crispness, he teamed with other growers to breed it to be even better. Thus was born what we today call iceberg lettuce.

The new variety became a top seller and remains so. It was called crisphead, its given varietal name, until the 1920s. It subsequently acquired the name iceberg because of its ability to be transported for long distances when packed on ice.

Before the iceberg named settled in, it was also called cabbage lettuce, for its resemblance to cabbage. In 1894, a Burpee seed catalog exclaimed, “There is no handsomer or more solid Cabbage Lettuce in cultivation.”

Numerous varieties of crisphead were developed, including varieties with reddish leaves tinged with green and varieties with scalloped edges. While they did not enter the mass market, you can still buy the seeds from specialty sellers.

Now about the wedge salad:

Period cookbooks, newspapers, and culinary reference books date the popularity of iceberg lettuce salads to the 1920s.

But the general consensus is that the wedge salad with creamy dressing became a ubiquitous menu entry in the 1950s. [source]

Who served the first “hearts of lettuce salad,” as it was then called?

Likely it was a steak house, given the popularity of that type of restaurant in the 1950s and the [still] ubiquitous presence on those menus. But as with so many things, we can only give credit to “an unknown cook.”
 

[2] BLT and avocado wedge salad with. Here’s the recipe (photo © Applegate Natural & Organic Meats).

[3] While some people use ranch dressing on a wedge salad, the original dressing is blue cheese. Here’s the recipe from Foodie Crush (photo © Foodie Crush).

[5] Boston lettuce, a variety of butterhead lettuce.

[6] Red leaf lettuce, a variety of leaf lettuce.

[7] Romaine lettuce. While second in popularity to iceberg in the U.S., romaine is the winner in almost every nutrient category and has higher levels of vitamin A, K, and folate.

[8] Stem lettuce, also called celtuce (photo © Vaacnee | Amazon).

At THE NIBBLE, we’ve added a lot to the simple wedge salad. Call it a DIY, customized, or signature wedge salad, it’s a fun munch.

The Must Haves

 
Nice Additions

 
For A Main Dish

 
Garnishes

 
 
THE DIFFERENT TYPES OF LETTUCE

There are four basic types of lettuce: butterhead (photo #5), iceberg (photo #5), leaf (photo #6), and romaine (photo #7), along with hundreds of hybrids bred from them.

Iceberg Lettuce: Also known as crisphead lettuce, iceberg is the most popular type of lettuce in the U.S. It’s the crispest and hardiest of lettuce varieties, lasting twice as long in the fridge as long as most other varieties. The downside: It’s not as flavorful or nutritious as other lettuces.

Butterhead Lettuce: Comprising Boston and Bibb Lettuces, these are small, loosely formed heads of soft, supple leaves. Boston is a larger and fluffier head than Bibb; Bibb is the size of a fist, and sweeter than Boston. Both are excellent for lettuce cups. The leaves are sweet and tender. The downside: They’re highly perishable and bruise easily, and are pricier than iceberg and romaine.

Leaf Lettuce: Also known as looseleaf, cutting or bunching lettuce, this category does not form a head. Instead, the leaves branch up from a single stalk. The leaves are very tender and are often seen in baby lettuce blends. The burgundy tint of red leaf lettuce and the spicier, nuttier oak leaf lettuce add charming color to a mixed green salad. The downside: Leaf lettuces are more perishable than head lettuces and wilt easily. They are used mainly for salads.

Romaine Lettuce: Second in crunchiness to iceberg lettuce, romaine, also called cos, is a stalk lettuce that grows in upright stalks. The crunchy center ribs make the leaves sturdy, and they have a pleasant bitterness. Romaine is used mainly for salads and sandwiches, and is the lettuce used in Caesar Salad. When the outer leaves are trimmed, the smaller ones (sold as hearts of romaine) can be used as “boats” to hold protein salads (egg, chicken, tuna, etc.).

Summercrisp Lettuce: Also called Batavian or French crisp lettuce, this variety falls midway between iceberg and leaf lettuces. They are very crisp like romaine, but sweet and juicy, without bitterness (photo #9, below). The shape of the summercrisp plant is initially open, much like a loose-leaf lettuce. It then matures into a heavy, compact bunch or head.

Stem lettuce: Also called celtuce, celery lettuce, asparagus lettuce, or Chinese lettuce (among other names), stem lettuce is grown primarily for its thick stem rather than for its leaves (photo #8). The stalk is used in Asian cooking (primarily Chinese), as well as stewed and creamed dishes. It can also be shaved into ribbons for a salad. In a salad, the leaves are indistinguishable from other lettuce. The stems are traditionally stir-fried in Sichuan cooking. Prized for its woody stem, which looks like a thick asparagus stalk or wasabi root, celtuce has a nutty, cucumber-ish flavor. The stem can grow to 10-12 inches in length.

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Every week new products arrive at THE NIBBLE. Most are good if not noteworthy. Some are so good that they become part of our personal shopping list.

In alphabetical order, here are five favorites of the last few weeks:

1. CAVA GRILL MEDITERRAEAN DIPS & SPREADS

Cava Grill, a casual Mediterranean restaurant chain with locations on the East Coast an California, is now selling a dozen of its popular dips and spreads. You can find them at Whole Foods Markets and other specialty markets (here’s a store locator).

Choose from:

 
One of our favorite light dinners is to serve as many varieties as we want with fresh pita, accompanied by a lettuce salad with bell peppers, cherry tomatoes, red onion, vinaigrette and chopped fresh herbs; capers and olives optional.

Or, uncork some wine and invite friends and neighbors for a wine break.

See the whole line at Cava.com.
 
 
2. LACTAID MINT CHOCOLATE CHIP ICE CREAM

Ice cream is one of our favorite foods, and every day we bless Lactaid for an excellent (and well-priced) line. Every flavor is a winner.

We recently had our first quart of Lactaid Mint Chocolate Chip Ice Cream, and it’s the best supermarket mint chocolate chip ice cream we can recommend: truly refreshing, with lively mint flavor and toothsome chunks of chocolate.

You don’t have to have lactose sensitivity to enjoy Lactaid dairy products. The cottage cheese, ice cream and milk taste just like any other quality products. (Lactaid dudes: We need cream cheese and sour cream, too.)

The only difference is that a minute amount of lactase, the natural enzyme that helps people digest milk products—is added. You can taste it; no one would know the difference.

Check out the other Lactaid ice cream flavors. Salted Caramel Chip is another must-try.

 
 
3. NESTLÉ DAMAK CHOCOLATE BARS WITH PISTACHIOS

The Damak brand of chocolate was established in Turkey in 1933. Turkey is the world’s third largest producer of pistachio nuts (after Iran and the U.S.), and the bars, in milk or dark chocolate, are packed with the nutritious little nuggets.

The 2.82-ounce square-ish bars are something not readily available in the U.S.: pistachio chocolate bars at the suggested retail price of $2.49. The name, pronounced DUH-mok, is Turkish for “taste.”

Nestlé, which now owns the brand, has committed a million dollars to teach Turkish pistachio farmers more effective agricultural techniques to improve and increase harvests.

See more at NestleDamak.com.
 
 
4. NOOSA YOGHURT

Noosa has been one of our favorite yogurt lines since it first popped up in the U.S. via Australia, where yogurt is spelled with an “h” (see our review).

Each new flavor the brand introduces is better than the last (although the Mexican Chocolate Yoghurt has yet to be topped on our personal list).

New flavors this season:

[1] Cava Grill Mediterranean Dips (photo Cava). [2] Nestle Damak pistachio chocolate bars (photo Nestle). [3] Lactaid Mint Chocolate Chip Ice Cream (photo Lactaid). [4] Nonni’s Limoncello Pistachio Biscotti (photo Nonni’s Foods). [5] Orange-Ginger, one of three new Noosa Yoghurt flavors (photo Noosa).

Nonni’s, the nation’s leading biscotti baker, salutes spring with two new limited-batch flavors.

 
The biscotti are a softer style that are easy on the teeth, and are individually wrapped for grab-and-go.

Check out the entire line at Nonnis.com.
  

[1] Beef and sausage ravioli lasagna. [2] Pumpkin ravioli lasagna (both photos courtesy Taste Of Home). [3] An even ravioli top (photo courtesy Oxmoor House). [4] Adding the layer of frozen ravioli (photo courtesy Design Mom).

March 20th is National Ravioli Day.

We like ravioli in any form, but have been especially delighted with ravioli lasagna.

Bless the person who first thought of the trick of using cooked ravioli instead of lasagna noodles. (Alternatively, you can use penne or other tube pasta, but ravioli supplies added filling.)

What looks like a complicated recipe couldn’t be easier when you use frozen ravioli (no cooking required) and store-bought pasta sauce.

Prep time is 25 minutes, bake time is 40 minutes.
 
RECIPE: RAVIOLI LASAGNA

We adapted this recipe from one by Patricia Smith for Taste Of Home.

The recipe uses sausage or cheese ravioli and adds ground beef. But you can make vegetable ravioli, chicken ravioli, or anything you prefer. Here’s another Taste Of Home recipe for (here’s the Pumpkin Ravioli Lasagna (scroll down).

You can vary the recipe any way you like. For example:

 
Ingredients For 6-8 Servings

 
Preparation

1. PREHEAT the oven to 400°F. Cook the beef over medium heat in a large skillet, until it is no longer pink. Drain.

2. LAYER in a greased 2-1/2-quart baking dish: 1/3 of the spaghetti sauce, 1/2 of the ravioli, 1/2 of the cooked beef, and 1/2 cup cheese. Repeat the layers. Top with the remaining sauce and cheese.

3. COVER and bake for 40-45 minutes or until heated through.
 
 
THE HISTORY OF RAVIOLI

China gets the credit for inventing not only strand pasta—thin chow mein noodles like Italian angel hair, chow fun noodles like Italian linguine, chow fun noodles like Italian pappardelle, and stuffed wontons like Italian ravioli.

Some food historians believe the name “ravioli” derives from the old Italian word riavvolgere, to wrap.

Others believe that the dish was named after a renowned 13th-century chef named Ravioli, who lived in the Republica di Genova (a.k.a. Genoa, today the Italian region of Liguria).

The record on him is scant, but according to DeLallo Authentic Italian Foods, Chef Ravioli is credited with the invention of the stuffed pasta composed of two layers of thin pasta dough with a filling sealed between them.

Interestingly, the Venetian Marco Polo, who brought the concept of stuffed pasta back from China, had subsequently become a soldier in Venice’s war with Genova. He was taken prisoner by Genova in 1296 and released in 1299, to return to Venice [source].

We don’t have dates for Chef Ravioli, but might he have heard about the stuffed wontons via someone who heard it from Polo? Given how scant the record is on the chef, we can say with almost-certainty that we’ll never know!

Here’s much more on the history of ravioli.
 
  

March 16th is National Artichoke Hearts Day, but today, the first day of spring, we take on the whole fresh vegetable, a spring arrival.

The artichoke is actually a large flower bud. If left in the field, the fuzzy choke in the center becomes the blossom (photo #3), which is supported by the thick, spiny leaves.

The familiar globes are harvested prior to flowering (photo #4).

The outer leaves, heart, and stem of the artichoke are equally (and similarly) tasty. The toughest outer leaves and the choke (the light, fibrous section on top of the heart) are discarded.

A history of artichokes is below…

> As are more artichoke recipes.
 
 
RECIPE: STEAMED ARTICHOKES

Artichokes can be braised, fried, grilled, roasted, or stewed; but to cook a whole artichoke, the technique is to steam.

The process is actually very easy. All you need is a large pot and a steaming tray. Serve them as a first course, hot or cold, with your choice of dipping sauce.

Our pasta pot fits six large artichokes. We like them large, as you get more to eat with the same amount of effort.

While many retailers chop the stems off, we look for those with the longest stems. Surprise: The heart grows from the stem, and the stem tastes like the heart. Don’t throw them out: Enjoy them!

Some people peel the stems first, as they do with asparagus. We find that most do just fine with some extra steaming. As a hedge, you can cut the stems and steam them separately, in case they need some extra time in the pot.

Finally, artichokes have traditionally been served with the melted butter (with hot artichokes) and aïoli or vinaigrette (hot or cold artichokes), we find that most steamed vegetables are delicious without anything else.

A large artichoke (162g, 5.7 ounces) has just 76 calories.

Ingredients

 
Preparation

1. PEEL off some of the tougher outer leaves. While some people undertake a severe removal, we recommend steaming more leaves rather than fewer. Steam the artichokes until you can easily pull off one of the outer leaves, and taste it. If it’s soft enough to scrape off with your teeth, you get more artichoke!

2. With scissors, snip off the thorny ends of the leaves. This is the most time-consuming part of the preparation. (Our colleague Ruth, the consummate crafter, uses pinking shears.) With a sharp knife, cut the off top center of the globe—the small, thorny leaves that are inside the large ones.

3. CLEAN by placing the globes upside-down in a large bowl of water with the lemon juice (to prevent browning until you’re ready to cook them). Parsley stems also prevent artichokes from browning (another reason to save those stems in the freezer). You do this part in advance. When ready to steam…

4. FILL the pot with water up to the bottom of the steamer basket, and add a tablespoon of salt. Place the artichokes in the stem side up. This enables the steam to get into the interior leaves, and allows you to test for doneness.

5. COVER the pot and bring it to a boil. Steam until the heart (the bottom of the artichoke where it connects to the stem) is tender when pierced with the tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes. Check in the latter half of steaming and add more water to the pot as necessary.

6. SERVE hot or cold with a ramekin of melted butter or vinaigrette and a lemon wedge. Garnish with fresh herbs as desired.

If the bottoms of the globe are level (i.e., no protruding stem), you can stand them up on a plate for presentation. Otherwise, present them on their side.
 
 
A BRIEF ARTICHOKE HISTORY

Artichokes are members of the thistle family native to the Mediterranean region, that are cultivated as food.

They were bred from their lesser-known cousin, the cardoon (photo #5). The familiar globe artichoke, Cynara cardunculus var. scolymus, is a variation of Cynara cardunculus, the cardoon.

Cynara is a genus of thistle-like perennial plants in the sunflower family. Cardoons are long, edible stalks that are similar in flavor to the artichoke stalks. The tops and flowers are also very similar. The difference is that the artichoke has an edible heart within the leaves on top.

Artichokes were first cultivated thousands of years ago in Maghreb, the region of North Africa west of Egypt, where they still grow wild. They spread throughout the Mediterranean.

[2] Steamed whole and served with aïoli. Here’s the recipe (photo © Fine Cooking).

[3] In the field, artichokes grow on long, thick stems (photo © Frieda’s Produce).

[4] A flowering artichoke (photo © Sierra Flower Finder).

[5] Cardoons, which look like celery (but are no relation), are the predecessor of the globe artichoke. There is no heart; the stem is what’s eaten (photo © Fine Cooking).

 
Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. In the ensuing centuries, they were grown in Italy, France and other areas of Europe.

They were among the fruits, vegetables, and animals brought to the New World by colonists. Martha Washington’s Booke of Cookery contains a 17th-century recipe entitled “To Make Hartichoak Pie.” In the early 1800s, French immigrants settling in the Louisiana Territory planted artichokes.

In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, leased land to Italian immigrant farmers and encouraged them to grow the “new” vegetable, as artichokes were fetching high prices. [Source]

Artichoke lovers: Give thanks to Mr. Molera for the popularity of artichokes in the U.S.
 
 
MORE ARTICHOKE RECIPES

Spinach and artichoke dip is one of the most popular dips in the U.S., so it’s surprising that we can’t find information on its origin. If you know it, please let us know.

Our mom recalls that in the 1950s or 1960s, a recipe appeared on packages of dry soup mix and possibly a sour cream container.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] These “flowers” are simply polka dots pulled together with a toothpick (see the video below; photo courtesy Gardenia | NYC). [2] Any food that isn’t made in a sauce can be decorated (photo courtesy Shalit Foods). [3] Keep your favorite sauces in the fridge, ready to squeeze (photo courtesy Pure Joy Concepts). [4] You can buy sauces or make them (photo courtesy Melissa’s).

When you get your food at a good restaurant and the chef has made beautiful chevrons, flowers or hearts from the sauce, are you impressed?

If so, know that some of these are so easy, that all you need are a couple of squeeze bottles and a toothpick or skewer to make them at home.

In fact, the hardest thing to do is to decide which sauces to use with your dish.

So watch the video below, or plenty more on YouTube under “sauce decoration.”

 
SAVORY SAUCES

 
SWEET SAUCES

 
________________

*Coulis (COO-lee) is a sauce made from puréed and strained vegetables or fruits (i.e., no seeds remain).