Lettuce
There are over 100 varieties of lettuce. The word
lettuce comes from Latin lactuca or lactus, which means milk,
referring to the milky substance that escapes from the lettuce when
it is cut from its stem in the garden.
The tender and crunchy leaves of lettuce are normally green, but
can also be red.
Here are some of the best-known varieties of lettuce
:
Leaf lettuce
Leaf lettuce originated in Europe and is now widely cultivated in
Quebec. It is a loose-leaf lettuce with curly, rippled leaves that
hold together at the base. There are many varieties with large and
long, tender leaves that range in colour from green to red,
sometimes both. All are very tasty, some even taste slightly of
hazelnut.
Leaf lettuce is generally served as a side dish, often with small
strips of pork (lardoons) and garlic croutons.
Romaine lettuce
Romaine lettuce is also a loose-leaf lettuce. The leaves are long,
crisp and dark green; they have a firm but fragile white vein
running through the middle. The inner leaves are generally lighter
and very tender. Romaine has a slightly nutty taste.
Romaine is used to make the classic Caesar salad. It is also often
braised.
Butterhead lettuce
Butterhead, or Boston lettuce, is a very refined-tasting loose-leaf
lettuce with tender, floppy, pale green leaves. It is used in
sandwiches and salads with very light vinaigrettes.
Head lettuce
Head lettuce, or iceberg lettuce, is the all-time,
best-known lettuce in North America. Its firm and compact outer
leaves are very light green and crunchy; inner leaves are lighter
but also crunchy.
Iceberg lettuce is firmer than other lettuces and is used in
sandwiches and hamburgers because it is better able to tolerate
heat. It can be used to wrap warm spring rolls to facilitate
handling.
Batavia lettuce
Also called Batavian endive, this variety of lettuce has
large, curly, jagged leaves. The heart of the lettuce is bulky but
not as firm as the head lettuce. The Batavia lettuce is best served
with spicy seasoning.
Mesclun
From the Provençal word for mixture, mesclun is a mix of wild baby
greens. Mesclun normally includes young escarole, radicchio,
chicory, dandelion, oak leaf, arugula and sorrel. Ready-to-eat
mesclun is normally sold loose or in plastic trays.
When buying mesclun, look for fresh, tender, brightly-coloured
leaves that show no sign of withering. Serve mesclun as an
appetizer with goat cheese, chicken or duck liver, thin slices of
pork (lardoons) and croutons.
 Asian Cucumber and Pork Bundles |
 Ciabata baguete with brie and pears |
 Celtuce and Tofu Salad with Warm Dressing |
 Veal Burger with Grilled Red Pepper, Sun-dried Tomato Dressing and Old Cheddar |
 Duck Confit Salad with Aged Quebec Cheddar Dressing |
- Look for bright, firm and crunchy leaves.
- Clean under running water, do not soak. Drain and dry.
- Always use your fingers to tear the lettuce; a knife will cause the lettuce to rust.
- Make sure no water is left on the leaves for the vinaigrette to pull the ingredients together properly.
- Depending on the varieties, eat raw or cooked.
- Use in sandwiches and salads with other ingredients such as vegetables, cheese, cold cuts, vinaigrettes, mayonnaise, fresh herbs, spices, etc.
- Sliced or shredded lettuce can be added to soups just before serving.
- Puréed lettuce leaves make an excellent soup.
Most of the above varieties are available year-round in your METRO supermarket.
Very low in energy, lettuce has very high water content. It contains many vitamins and minerals that can differ depending on the variety. The greener the lettuce, the more vitamins and minerals it contains.
Properly washed and dried lettuce leaves should be refrigerated wrapped in a paper towel and placed in a perforated plastic bag. Avoid air-tight containers, or leave slightly open, to prevent humidity build-up. Lettuce will keep for about one week in the refrigerator.