By Chef Nancy Berkoff, EdD, RD
HEADS UP: there are two giant classes of lettuce, head lettuce and leaf lettuce. Till latest years, the preferred head lettuce was iceberg. And why, may 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 delivery. There, now you understand.
OIL BE DARNED: Lettuce was initially valued for the oil pressed from its seeds. We’re speaking a minimum of 4,500 years in the past. There are paperwork proving that the Persian nation ate lettuce leaves a minimum of 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 implies “milk,” as a result of, when reduce, lettuce leaves have a tendency to offer off a milky sap.
GREEN, RED, WHITE, AND BEYOND: Lettuce leaves are typically inexperienced, however additionally they are available purple, white, pale yellow, and faintly purple Whichever colour you select, make certain the leaves are shiny, agency and crisp. For head lettuce, make certain the top is dense (the leaves ought to be carefully packed) and that the top feels heavy for its measurement. 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…typically the extra nutritional vitamins and minerals it incorporates. 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, resembling romaine or Boston are increased in vitamins then the paler varieties, resembling iceberg.
FIRE AND ICE: lettuce is often eaten uncooked, however a traditional 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 might be rapidly braised in vegetable inventory and place on high 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 forms 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 alternative
3 cups freshly shelled or frozen peas
1 cup finely shredded head lettuce, resembling 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 elements and toss to mix. Put warmth on low, cowl, and simmer till peas are simply tender, about 5 minutes. Serve instantly.
