Chef Jun Hojay shares insights on using iceberg lettuce for a refreshing, low-sodium diet. With its high water content of 96%, lettuce offers a crisp texture that's ideal for health-conscious meals. While working in American fine dining, Jun catered to vegan and salt-free requests by creatively using lettuce, mushrooms, and balsamic vinegar. He noted the unique history behind iceberg lettuce's name, which relates to its transportation with ice to maintain freshness. Jun also addresses the challenge of rising lettuce prices due to climate change, and offers tips on preventing discoloration through proper storage methods. Although some criticize lettuce for being bland, Jun highlights its appeal in reducing sodium intake and enhancing meal freshness.
