Red Leaf Lettuce and Green Leaf Lettuce are great for starting salads and ideal for topping sandwiches because the large leaves pull apart easily from the head. The mild-flavored broad leaves are tender enough to be foldable, yet crisp enough to feel freshly crisp to the bite when stacked on a sandwich. Plus, they have more phytonutrients than lighter colored Iceberg Lettuce (head lettuce). The darker the green and the darker the red – the better, since dark color is an indication of beta-carotene levels.
- Leaf Lettuce lasts longer when kept cold and moist. Store Leaf Lettuce wrapped in damp paper towels in a plastic bag (ideally perforated) in the vegetable crisper of your fridge for up to a week.
- If your Leaf Lettuce looks a little wilted, trim the stem base and soak the Lettuce in cold water, allowing the cells to draw up some water. Remove any damaged or discolored outer leaves.
- Wash Leaf Lettuce in cold water before using and dry the leaves in a salad spinner or pat them dry with a paper towel, this way your salad remains light and airy and your salad dressing adheres to the leaves.