We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing. You’re going to get what seems ...

Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp ...

Blue cheese and bacon are a classic match with iceberg salad. The cheese could be blended into the dressing or crumbled on top, and the bacon could be crispy bits or warm, juicy lardons. If you want ...

Iceberg has a good shelf-life and can be kept for up to seven days in the salad drawer of the refrigerator.