|
||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||
 |
Food in focus |  |
|
Lettuce
Lettuce forms the base of most salads. Let's look at the variety of lettuce available and when it is best to use them. |
||
|
Also known as crisp or thighthead lettuce. Readily available and economical, it has a tightly packed, firm head with extremely crisp and crunchy leaves. Does not have much flavour or nutritional value. Use in salads and in Mexican and Asian dishes.
Cos
Also known as romaine. This crisp, sweet-flavoured, long, firm leaves are often used with ingredients such as anchovies and strong cheeses. It is traditionally used in Caesar salads.
Oak leaf
Could be green or red. Also known as loose leaf lettuce, it has soft, oak-shaped, crisp leaves with a mild sweet flavour. This variety has no heart, and the leaves grow in a loose bunch. It adds colour and texture to salads and can be used in cooking, often in soups.
Butterhead
Also called cabbage lettuce. It has a soft, delicate texture and a mild flavour. The leaves bruise easily, so leave them whole. Ideal for salads, the mild flavour goes well with delicate creamy dressings and herbs.
Lolla rossa
A reddish lettuce with a frilly decorative leaf and a soft texture. It has a mild yet distinctive bitter taste and adds colour and texture salads.
Lollo biondo
A frilly-edged green leaf with a soft texture and mild flavour. Attractive in salads.
Frillice
A crisp and crunchy, spiky-edged leaf with a juicy and slightly nutty flavour. Use as a garnish or in salads.
|
|
 |
How to use lettuce with almost anything |  |
|
|
Tip of the day | |
|
Avoiding those brown edges
|
