photograph from Freepik
By Chef Nancy Berkoff, EdD, RD
HEADS UP: there are two massive classes of lettuce, head lettuce and leaf lettuce. Till current years, the preferred head lettuce was iceberg. And why, would possibly you ask, is that this green-on-the-outside, white-on the within known as “iceberg?” No, it has nothing to do with the Titanic. When iceberg lettuce was first commercialized on a big scale it needed to be lined with ice so it will not wilt throughout transport. There, now you already know.
OIL BE DARNED: Lettuce was initially valued for the oil pressed from its seeds. We’re speaking not less than 4,500 years in the past. There are paperwork proving that the Persian nation ate lettuce leaves not less than way back to 600 BCE. The traditional Greeks and Romans valued lettuce as each a vegetable and a treatment. The phrase lettuce comes from the Latin “lactuca,” which comes from “lactus,” which suggests “milk,” as a result of, when minimize, lettuce leaves have a tendency to present off a milky sap.
GREEN, RED, WHITE, AND BEYOND: Lettuce leaves are usually inexperienced, however in addition they are available pink, white, pale yellow, and faintly purple Whichever coloration you select, make sure the leaves are shiny, agency and crisp. For head lettuce, make sure the top is dense (the leaves needs to be intently packed) and that the top feels heavy for its dimension. Leaf lettuce ought to have agency, crisp leaves which have a clearly outlined rib down the middle. All the time keep away from dull-looking, rusty, soggy or yellowing leaves.
THE GREENER THE LETTUCE…usually the extra nutritional vitamins and minerals it comprises. Most varieties have a good quantity of folic acid (an necessary B vitamin), are useful for hydration and are low in energy and sodium. Deep inexperienced lettuces, similar to romaine or Boston are larger in vitamins then the paler varieties, similar to iceberg.
FIRE AND ICE: lettuce is normally eaten uncooked, however a basic French garnish, known as “chiffonade,” is a lightweight sauté of shredded lettuce in a small quantity of vegetable oil. So, impress the parents with “petit pois a la francaise,” child peas with a garnish of sautéed lettuce. Lettuce may be shortly braised in vegetable inventory and place on prime of a chilly salad for a “hearth and ice” creation. Toss chopped lettuce leaves into soup proper earlier than serving—the broth will cook dinner the leaves. Lettuce offers a lightweight, refreshing taste to soups. Add curiosity to chilly lettuce salads by combining a number of varieties of lettuce (bagged, ready-to-use lettuces are nice for this).
Petits Pois a la Francaise
(Serves 6-8)
2 Tablespoons vegetable oil of your selection
3 cups freshly shelled or frozen peas
1 cup finely shredded head lettuce, similar to Iceberg
1/2 cup chopped inexperienced onions (white half solely)
1 teaspoon floor black pepper
1/8 teaspoon sweetener
Wash contemporary peas and pat dry. If utilizing frozen peas, don’t thaw. Warmth a big frying pan, add oil. Add peas to the pan and warmth and toss briefly, to coat, about one minute. Add all remaining substances and toss to mix. Put warmth on low, cowl, and simmer till peas are simply tender, about 5 minutes. Serve instantly.
