Salads, sandwiches, soups, pasta sauces, stir-fries and vegetable side dishes.
Varieties include:
Iceberg: Firm green head with crisp, unblemished leaves
Butter crunch: Soft, buttery and loosely-packed leaves
Mignonette: Soft maroon-green head with unblemished, loosely packed leaves
Cos: Crisp, elongated leaves tightly wrapped
Oakleaf: Curly leaf-shaped red leaves
Coral (Green or red): Small with curly green-purplish leaves and slightly bitter taste
Rocket: Intense green colour and strong flavour
Chicory: Outer leaves are green and bitter; pale inner leaves are tender and mild
Radicchio: Ruby red miniature leaf with a slightly bitter flavour
Watercress: Dark green, clover-like leaves with refreshing, peppery flavour
Selection:
Choose lettuce that is firm with crisp leaves. Check for decay at stem end.
Storage:
In an airtight bag in refrigerator crisper. Use as soon as possible after purchase. Store the outer leaves of whole lettuce separately and add to soups.
Preparation:
Tear off leaves. Rinse well in cold water to remove grit, shake to dry.
Serving suggestion:
Roll any tasty salad combination with sliced chicken, cucumber and mango chutney in a large lettuce leaf to enclose. Slice open a long bread roll, spread with labneh or cottage cheese and lay the enclosed salad inside the roll. Wrap tightly in cling film and pack in lunchbox with apple and a frozen fruit juice.