Lettuce

About

Lettuce has a mild flavor dominated by grassy and earthy notes released when the leaves are chewed. Some varieties are naturally bitter as a defense against pests, though breeding has reduced this over time to make the leaves more palatable. Dressings such as mayonnaise and vinaigrette, often flavored with mustard, garlic, or lemon, supply the sharpness the leaves themselves lack. Lettuce also pairs well with fat, as in a Caesar salad, or when braised in cream, bean broth, or meat juices. Texture varies by variety: crisp types hold their bite well, while softer varieties such as butterhead and oakleaf are milder but still worth using.

Pairs well with lettuce

• CiLemonYedikule, a Turkish Romaine variety prized for its oil content, is traditionally served whole with lemon juice for dipping, along with…
• EaPotatoSimple lettuce-based soups, such as one made from bouillon and leaves alone, tend to be thin and lack body.
• SuEggA classic bistro dish of boiled egg halves with silky mayonnaise, arranged around shredded lettuce, is a simple, reliable comfort-food…
• FrTomatoThe lettuce and tomato sandwich became a cheap diner staple in Depression-era America, following a wave of sandwiches named after transit…
• SuGarlicA mid-century American habit was to rub a wooden salad bowl with a cut garlic clove -- or crush garlic directly in it -- and never wash…
• ChCheeseButtery, mildly bitter lettuces pair naturally with cheeses of similar character - a soft, buttery Brie with a simple garden salad is a…
• GrAvocadoBoth share a grassy, dairy-like flavor, close enough that textural contrast matters, wedges of romaine lettuce with sliced avocado,…
• SuCornCorn salad, also called lamb's lettuce or mâche, gets its name from growing wild around corn crops; its flavor has been compared to…
• MuMustardThe seventeenth-century writer John Evelyn considered mustard essential to a raw salad; his recorded proportions work out to roughly a…
• EaChickpeaChickpea's nutty, pea-like flavor pairs naturally with lettuce, echoing the classic combination of peas and lettuce.
• EaFava beanVignarola is a braise of young spring vegetables, traditionally including fava beans, lettuce, peas and scallions, cooked slowly in butter…
• GrSorrelCookery writer Eliza Acton's salad uses equal parts sorrel and young, tender lettuce, with the dressing kept from being too sharp.
• SuChiveA sprinkling of chopped chives gives salad leaves a fresher, cleaner allium flavor than rubbing the bowl with cut garlic.
• WoPoppy seedToasted poppy seeds stirred into an olive oil and lemon juice dressing add a rich, nutty finish that builds through the mouthful when…
• MuRadishSliced radish adds color and a peppery bite to lettuce and other salad leaves.
• MuTurnipSmall home-grown turnips can be cooked in butter with their greens added to the pan, or made into a soup; chefs including Alice Waters…
• MaSea beanSea beans, romaine hearts, sorrel and curly chicory combine into a salad spanning salty, sweet, sour and bitter notes; a fifth, umami…