Healthy living

Lettuce

Varieties of lettuce
L to R from top left: iceberg lettuce, buttercrunch lettuce, mignonette lettuce, oakleaf lettuce, red coral lettuce, radicchio lettuce, cos lettuce, rocket, watercress, chicory.

Salads, sandwiches, soups, pasta sauces, stir-fries and vegetable side dishes.

Varieties

  • 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.


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