Leaf lettuce
There are a huge number of lettuce varieties. This plant consists of numerous leaves growing from a central stem in a round or diamond-shaped head. The leaves can be green, reddish, or purple.
Lettuce leaves are typically added to soups or used as side dishes, and are also eaten fresh. Some types of lettuce pair well with flavorful dressings, while others require no additional flavor.
The most popular salads among the population are Iceberg, Romaine, Curly Endive (Frisse) and others.
How and when to buy?
The lettuce season lasts from May to December, but it can be bought in stores all year round.
If you want to buy truly fresh and tasty lettuce, you need to choose plants with good, strong leaves without signs of wilting.
Culinary uses
Tear off the required number of leaves from the base of the cabbage, wash them, and shake them well to remove excess water. Be careful, as lettuce leaves are very fragile. A lettuce leaf centrifuge is a great tool for drying lettuce leaves after washing. Avoid soaking lettuce leaves in water for too long, as too much moisture will cause them to lose their firmness.
The leaves can be chopped, added to a salad, and then dressed with your favorite dressing. You can also add them to the soup just before it's done cooking. Simmer the lettuce leaves thoroughly with the peas for 20-30 minutes. Romaine lettuce Sometimes they are marinated and then grilled for 3 minutes on each side.
Storage
Store lettuce in the refrigerator in a perforated or loosely sealed bag. Soft lettuce varieties will keep for a day or two, while firmer varieties will keep a little longer.
All recipes with salad
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