- 2 pounds iceberg lettuce (x heads, 1 ¼ to 1 ½ ea rinsed, crisped)
- french dressing
- freshly ground black pepper (to taste)
- Trim and discard stem ends and bruised leaves from lettuce; cut lettuce, through core, into 8 to 10 equal wedges.
- Lay each wedge on a salad plate.
- Add salad dressing and salt and pepper to taste.