• General
• Selection & Storage
• Preparation & Serving
• Nutrition Information

As with all greens, lettuce should be washed and either drained completely, dried in a salad spinner or blotted with a paper towel to remove any excess moisture.
 
Lettuce should not be left to soak as water tends to soften some leaves. Salt tends to wilt and toughen lettuce leaves, so avoid adding salt to a lettuce salad until it is ready to be served.

Lettuce is virtually synonymous with salad, but its incredible versatility shouldn’t be underestimated!

• For a traditional tossed salad, chop or tear washed and dried lettuce leaves into a large bowl. Add colour and crunch by tossing in chopped cherry tomatoes, spring onion, peppers, cucumber, radish, mushrooms, and carrots. Serve in individual bowls and top with your croutons, bacon bits and sprinkle with herbs and black pepper. Sprits with a mixture of balsamic vinegar and olive oil and serve as a side dish or a starter.
• For a spicy lettuce salad with a difference, combine ¼ cup white vinegar, 2 tablespoons fresh minced onion, 1 tablespoon olive oil, ½ tsp chilli powder and a pinch of salt in a jar. Cover the jar and shake. Pour over torn iceberg lettuce and serve.
• Spread softened low fat cream cheese onto lettuce leaves and sprinkle sesame or sunflower seeds over the cheese. Roll up the leaves, secure with a cocktail stick and serve as an appetizer.
• Tuna salad lettuce wraps make a light and healthy alternative for lunch. In a small bowl, combine shredded lettuce, canned tuna, grated baby carrots, chopped olives and diced tomato. Sprinkle with garlic powder, basil leaves, black pepper, salt and a splash of Caesar salad dressing. Place the tuna salad mixture into the centre of a lettuce leaf, fold and enjoy!
• Serve iceberg lettuce leaves as a base under any meat or rice or place it under a scoop of couscous as a side dish.
• For a healthy and tasty twist, use lettuce leaves instead of bread for a sandwich. Simply place your favourite sandwich meat, a slice of cheese and a slice of tomato between two iceberg lettuce leaves for a tasty, crunchy and meal. Add freshly chopped lettuce to tuna mayonnaise or chicken mayonnaise to bulk up a delicious filling for sandwiches and rolls.
• Try an unusual lettuce and mushroom dish by cooking 3 cups of sliced mushrooms, 1 thinly sliced leek and a clove of chopped garlic over medium heat in 2 Tbsp canola oil. Stir in 1 tablespoon of white wine vinegar, ½ tsp salt, ½ tsp dry mustard and a pinch of pepper. Add one head of shredded lettuce, cover and simmer until the lettuce is just wilted. Toss and serve immediately.
• Serve butter lettuce with walnut vinaigrette for a designer salad. Tear a washed and drained head of butter lettuce into bite-size pieces and place it into a Ziploc bag in the fridge. Combine 2 tablespoons of Dijon mustard with 3 tablespoons of red wine vinegar and mix well. Slowly add ½ cup of olive oil and beat until thoroughly mixed. Add ½ cup walnut pieces and 1 tablespoon of parsley flakes and beat again. Beat well just before pouring over the lettuce.
• To make a creamy lettuce soup, finely chop 1 leek and 2 iceberg lettuces. Peel and chop an onion and 2 medium potatoes. Sauté the onion and leek until soft and then add the lettuce, potatoes and about a litre of chicken stock. Bring to the boil and simmer until the potatoes are tender. Puree in a blender and then reheat in a saucepan. Add ½ cup of reduced fat cream and salt and pepper to taste. Serve hot or cold with freshly chopped chives.