How do you serve lettuce?

Answer 1

Answer:Do not cut it with a knife, break off what you need & wrap in clingfilm and pop it back in the fridge. ANSWER:If possible, immerse in water just like a cut flower. If the bottom keeps moist, the leaves will stay healthy and will not dry out. If the leaves are seperated, soak in water for a few minutes, dry them and place them on a towel in the crisper drawer of the refrigerator. I remove all clingwraps and plastic from my vegetables, because it destroys cells if it is in contact for too long.

Set your refrigerator and produce drawer temperature and humidity controls correctly. You don't want your refrigerator temperature set low and the humdity high or your lettuce will "sweat" and get soggy, especially if there is water from the leaves already pooling in the produce bag. Likewise, if you have the fridge set to the coldest setting, and the humidity set too high or the leaves are wet, your lettuce will frost.

simply wrap it in a moistened paper towel as soon as you get home from the store and place it back in the plastic bag before storing it in the drawer. The really absorbent kind of paper towel works best.

Answer 2

There is an old food-preparer's trick for getting a head of lettuce ready for use, and right away. Food preparers have to move fast in big professional kitchens, and don't have time to use a paring knife to cut out a lettuce-heart:

1) tear off the outside leaves until the remainder are clean and unblemished

2) turn the head upside-down so that the white core is on top

3) give the centre of the core a quick, hard punch with the side of your hand. This will dislodge the core from the leaves. Simply pull it out with a turn of the wrist.

4) break the head apart from the inside by inserting your thumbs into the core-hole. NEVER cut lettuce with a metal knife or it will turn brown where it has been cut. Use a plastic lettuce-knife if you have one, but nothing else. Rinse the broken-up lettuce quickly in a big, stainless-steel bowl, give it a quick spin in a spinner, and it is ready for use.

Answer 3

To clean Romaine lettuce, first remove the outer leaves and with one slice cut off the tips of the stems, which tend to be bitter. Chop the remaining lettuce to the desired size and discard the bottom root portion. Rinse and pat dry or use a salad spinner if you have one available to remove the excess water.

You can give Sandwiches extra crunch (and nutrients) by garnishing with Romaine lettuce leaves. Be creative with salads: use a variety of different lettuce types and add your favorite foods. Whether they're vegetables, fruits, seeds, nuts, whole grains, whole wheat croutons, or tofu, almost every food goes well with lettuce. For an interactive meal that is both unusual and fun, arrange nuts, diced vegetables, baked tofu, and romaine lettuce leaves on a large plate. Your guests can make make their own lettuce pockets by placing their favorite fillings in a Romaine lettuce leaf and making a lettuce wrap.

Answer 4

Usually lettuce is served raw, washed in a salad, side or garnish.

Answer 5

The field is plowed, weeded, and furrows made. Then, seeded. When it is picked they do right in the field, clean and box it.