Oakleaf has a lovely complex flavour not to mention it’s beautiful appearance. Don’t use it just to decorate your plate though, it’s texture and flavour is perfect for matching with delicate flavours. It can even be cooked or stuffed – use the leaves to wrap up other salay bits (grated carrot, toasted seeds and courgette ribbons), like a Vietnamese spring roll.
Country of Origin - UK/Spain/France
Class - Minimum Class 2
Class - Minimum Class 2
Once the UK lettuce season has ended we work with several European growers, including Antonio Reverte in Spain, the Univert coop in the South East of France, a coop specialising in salad and pears, and a some farmers in Perpignan.
Prepare your lettuce as closely as possible to the time when it will be eaten, as once it has been cut, the open surfaces will loose nutrients and the fresh textureRinse away any soil from the leaves. You should tear your lettuce rather than cut it, to keep the colour from turning and help prevent moisture loss. Salad leaves should be as fresh and crisp as possible. Our lettuce leaves will provide you with a far greater level of nutrients than ready-washed, packaged salads, because your lettuce is whole. Keep it, intact, wrapped or covered in the fridge to prevent nutrient loss, until it is needed.
Stuck for ideas? Click here for Lettuce recipes