A Delicious Chinese Chicken Salad

By Sandy Hu

Congratulations to Blake S. from Fort Myers FL who won our Special Fork Kerrygold sweepstakes! Thanks to all who participated.

Iceberg lettuce gets no respect. In my first public relations job, I represented America’s mainstay salad green, and even then it was losing ground to sexier choices like arugula and darker, more nutritious lettuce options like butter and romaine.

With so many leafy greens today, iceberg may seem like an anomaly. But nothing beats a crisp wedge of iceberg drizzled with blue cheese dressing. And it’s still a great partner for a BLT or a burger.

Iceberg lettuce is so mild as to be almost flavorless, but the crisp and crunchy texture of a well-chilled head is incomparable. I learned the trick of preparing iceberg lettuce on the job. The secret is to core, rinse and drain, then refrigerate.

Crisp up a head of iceberg lettuce to make this Chinese Chicken Salad. You could use romaine or napa cabbage, but I still like iceberg for this one.

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Make your Own Vietnamese Sandwiches

By Marilyn Hunter

Years ago when I worked in downtown San Francisco, my friend Thuy and I would often meet for lunch. We would take a $10 cab ride all the way across town to get a $2 sandwich. Sounds crazy, I know, but this sandwich was worth it.

There’s something very addictive about Vietnamese sandwiches (bánh mì) – a crusty baguette filled with sweet and salty pork, pickled vegetables, fresh herbs and slivered jalapeño. Drizzle a little soy sauce over it and it becomes a crave-able masterpiece.

We always ordered two each: one to eat and one to take home. This made us feel like we were getting our money’s worth out of the taxi fare.

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