Iceberg may not be my favorite lettuce. (Cue music for Little Gem and arugula.)

But it certainly has its time and place.

Most notably in a wedge salad, where its sturdy, crunchy leaves really shine and hold up to all manner — let’s be honest, overload — of toppings and dressings.

You’re sure to agree after one taste of “Summer Wedge Salad with Charred Corn, Tomatoes, and Herby Ranch Dressing.”

This take on a wedge salad is from “Pizza Night” (Clarkson Potter), of which I received a review copy, a cookbook by Alexandra Stafford, the New York-based creator of the blog, Alexandra’s Kitchen.

Arranged by the seasons, the recipes in this book pair a different pizza with a different salad to make planning dinner even easier.

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