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Crops & Varieties: Lettuce

Magenta                                            Green concept
Cherokee                                          Red oak leaf

Quick tips
While it’s commonly served raw, lettuce can also be braised so that the hearts and heads are turned into a delicate side dish. Add it to soups and stews and puree for color as well as flavor.

Try throwing lots of full-leaf, fresh herbs such as dill, parsley or basil into your salad.

Use whole lettuce leaves as burrito or eggroll wraps or form them into cups —stuff with beans and cheese, cooked tofu or meats, or almost anything you might cook up. Leaves are great for scooping up dips.

Salads don't have to be a side-dish. Toss in meat, grains, tofu and other veggies or fruits to turn that salad into a meal!

Wrap in a damp paper towel and store in a plastic bag in your fridge’s produce drawer. Either use perforated plastic or produce bags or just be sure to not seal the regular plastic bag all the way. Open the bag every couple of days to give the lettuce some air - and to make yourself a salad!

As with most greens, if your lettuce is looking a bit limp toss it into icy cold water (if you have a salad spinner this handy tool is perfect now) for 20-30 minutes and then dry it off and you will find your lettuce has perked up considerably.
Martha Stewart: Grilled Simple Ceasar Salad 

The Food Addicts: Beef and Shiitake Lettuce Wraps (Also great with crumbled tofu instead of beef.)
TMF's Sheila: Braised Lettuce (PDF)
Salad dressing ideas
The quality of a salad often comes down to how well it's dressed. Good, simple ingredients are the core of any meal, though it's always good to throw in the occasional curveball. Here are a few ideas for salad dressings.
Sean's favorite: An avocado. Literally smash up an avocado with salt and lime and spoon it into the salad, stirring it up a bit to mix it in. Mustard Vinaigrette Citrus-Basil Vinaigrette
Epicurious: Lemon Vinaigrette

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