In Part one, I gave you a little history of this big, cold wedge which has been the cornerstone of American cuisine for centuries. Did you know that American’s eat about 30 pounds of lettuce a year?
In Part Two, I’d like to share with you some of the choices and benefits we can get from eating lettuce. The rule of thumb is, usually, the darker the greens, the more nutritious the leaf – Vitamin C, beta-carotene, iron, calcium and dietary fiber.
Butterhead (includes Boston and Bibb lettuce)
These are loose green leaves with mild flavor and look more like a blooming rose then lettuce.
Crisphead (Iceberg’s other name) is a tightly packed together, cabbage looking lettuce that is pale in color, but when chilled is known for its crispy texture.
Romaine or Cos gained its popularity because it was used to often as the main ingredient in Caesar Salads. It’s darker leaves and loaf like shape does have a stronger taste then its cousin.
Here’s an oldie but a goodie, that was featured in the 1958 cookbook, “The New Wolf in Chef’s Clothing: The picture cook and drink book form men”.
