Gone are the days when a salad of wilting lettuce leaves, tomatoes and cucumber was the order of the day. There’s nothing wrong with this traditional British combo, but with so much choice out there, we should be celebrating the humble lettuce and all its colours, textures and flavours.
Lettuces grow quickly in pots and varieties can be grown together – they’re also a great introduction to gardening as they can be sown gradually throughout summer. Low in calories and rich in B vitamins, iron and calcium, there’s a lot to lettuce.
Cut in half lengthways and lightly brown little gem or Romaine lettuce hearts in a frying pan in sizzling butter or char on the barbecue. Season with salt and pepper, add a sprinkling of toasted pine nuts, and finish with a splash of lemon vinaigrette.
Crisp and sweet Chinese leaf lettuce make perfect wraps for an alternative to pancakes or flour wraps for Peking duck or chicken fajitas. Remove any thick central stalks, spoon in your filling and roll up. Smaller leaves make great little boats for chilli or keema fillings – while the delicate and frilly red leaves of Lollo Rosso lettuce add colour to any dish.
Add finely sliced lettuce to meat and veggie stir fries, or mix with carrot and courgette batons and cooked noodles then top with salmon, season with teriyaki or chilli sauce, and cook in a foil parcel.
A classic Caesar salad combines wedges of crisp lettuce such as iceberg or Romaine with a creamy anchovy dressing and a scattering of croutons. Developed to be picked up and eaten, over the years the recipe has been adapted with variations including chicken and bacon lardons for a more substantial dish.
Use lettuce leaves that would otherwise be wasted in a delicious hot or cold soup and serve with a sprinkling of garlic croutons. The French dish Petits Pois a la Français combines peas, chopped shallots, garlic and little gem lettuce wilted down like spinach and playing a starring role in a quick and easy dish that will complement any meal.
Grab yourselves some salad leaves, push the boundaries, and lettuce play!
Food stylist and home economist Linda Lee has more than 30 years’ experience developing, writing and styling recipes for some of the world’s biggest food brands. www.instagram.com/lindaleefoodstylist
