Organic Leaf Lettuce (local)
Fresh, vibrantly colored – burgundy and green – Red Leaf and Green Leaf Lettuces 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 feel freshly crisp to the bite when stacked. One of my simple-pleasure favorites is to pile Leaf Lettuce about an inch high on thick-cut wheat toast slathered with Dijon Mustard and a slice or two of Swiss Cheese.
Red and Green Leaf Lettuces, and especially Romaine, do 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 Tips
- 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 the head of Leaf Lettuce looks a little wilted – trim the stem base and soak the Lettuce in tepid 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.