Benefits: Fat-free, low calorie, but a good source of vitamins A, B1, B2, and C, folic acid, manganese, and chromium. Romaine is the most nutritional variety.
Storage: Wash in cold water and dry with towels or a spinner, then place leaves in a sealed plastic bag with paper towels in the refrigerator. You may tear the leaves before storing as well.
Cooking and Preparation: The most common use for lettuce, of course, is in salads, or on sandwiches. Simply tear the leaves in to bite-sized pieces. Mixing different textures and flavors of lettuces and other greens (such as arugula, leaf lettuce, baby greens, spinach, endive, cabbage, etc.) makes for a more interesting salad. Can also be stirred into creamed soups, shredded and cooked with more flavorful greens, or used to wrap fish fillets for steaming.
Grapefruit and Radicchio Salad with Feta
Time: 10 Minutes Servings: 4
1 head of Radicchio 1 large head or 2 small heads of Lettuce 1 Grapefruit 1/2 cup of Sunflower Seeds 1/4 cup of Feta
Remove outer leaves of radicchio and lettuce heads. Slice lettuce and radicchio into quarter inch-wide strips. Clean and dry thoroughly. Put in salad bowl. Section grapefruit, removing the rind and pith. Top salad with grapefruit sections, sunflower seeds, and crumbled feta.
I enjoy this salad with a tahini-based dressing, such as Annie's Goddess Dressing.
This salad can be any combination of early summer greens and vegetables. I always enjoy this style of salad after a long winter of heavy foods.
Time: 15 minutes
1 head of Green lettuce 1 bunch of pea tendrils 1/2 cup of diced beets, boiled or roasted(can be done up to a day ahead of time) 1/4 cup of Valley View Farm fresh goat cheese
Optional: add arugula (for some spice), fresh snap peas, toasted almonds (or any nut of your choice)
Dressing: 1/2 lemon juiced 4 TBS Olive Oil Salt and Pepper to taste
Combine ingredients, garnish with broccoli raab flowers and dress right before serving. Enjoy!