$20 / 100g
400g / pack
Elected as one of the finalists in “2012 New Zealand Food Awards”
Originally from the Mediterranean region, lettuce has always been a popular vegetable.
There are many lettuce varieties, with availability changing often. 'Head' lettuces - firm, tightly packed heads with a central core or heart and crisp leaves. Leafy lettuces - some have a small heart, such as buttercrunch, some do not and their leaves can be picked individually. Leafy lettuce has a soft texture and loose leaves. Other greens - such as endive, frisee and salad greens.
A cross between iceberg and a cos lettuce, it has boat-shaped leaves and the taste of iceberg with a hint of Christmas green peas. Its crunchy texture is suited to salads. This lettuce holds its shape when heated making it possible to serve the cupped leaves filled with hot foods. They are also a good wrapping leaf.
Refrigerate in plastic bags or store in the crisper. Avoid squashing the lettuce. Alternatively, if the lettuce roots are still attached, stand the lettuce in a jar with the roots in water, and do not refrigerate.
Ways to eat
Lettuce is used raw in salads, sandwiches and rolls. Use several varieties of lettuce together to increase interest. Lettuce leaves may also be used as wraps. Older leaves can be used in soups.