Iceberg Lettuce With Turkey Cracklings Recipes

HEARTS OF ICEBERG LETTUCE WITH RANCH DRESSING

Steps:

• Peel off any wilted or discolored leaves from the outside of the lettuce. Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
• Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
• To serve, set the wedge of iceberg in the center of a salad plate, spoon the dressing over and dash it with a good pinch of chives.

WILTED ICEBERG LETTUCE

Steps:

• Place lettuce in a large salad bowl; set aside. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. , Saute onion in drippings over medium heat until tender. Stir in flour until blended; cook and stir until lightly browned. Combine the water, vinegar, sugar, salt and pepper; gradually stir into onion mixture. Bring to a boil, stirring constantly; cook and stir 1 minute longer or until thickened. , Pour hot dressing over lettuce; toss to coat. Top with bacon and serve immediately.

ICEBERG LETTUCE WITH TURKEY CRACKLINGS

Steps:

• Remove any damaged outer leaves from the head of lettuce and cut the remainder of the head into 2-inch pieces.
• Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spread the pieces of cooked turkey skin out on the sheet. Place in oven for about 15 minutes, until the skin is crisp and brown, and then drain it on paper towels. When the skin is cool, cut it into 1/2-inch pieces. You should have about 1 cup cracklings.
• Combine the mustard, vinegar, oil, salt and pepper in a bowl large enough to hold the salad greens. At serving time, add the greens, toss well and sprinkle with the cracklings.

ICEBERG LETTUCE WITH CARROT GINGER SOY DRESSING WITH CILANTRO AND RED THAI CHILES

Steps:

• Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
• Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.

ICEBERG LETTUCE GARNISH

Steps:

• Line a bowl with paper towels and have ready. Remove the outer leaves of the lettuce. Cut a V-shaped wedge around the inner core and remove the core and discard. Halve the lettuce to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a very, very thin julienne or julienne with a hand-held Japanese mandoline. Transfer the julienned lettuce to the paper towel-lined bowl to absorb any excess water exuded by the lettuce when sliced. Discard the paper towels, and in the same bowl, toss the lettuce with salsa and use immediately, or the lettuce will wilt.

ICEBERG LETTUCE SALAD WITH RADISHES

Steps:

• Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.