butterhead Lettuce recipe picture arranged in a bowl
Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
My simple butterhead lettuce recipe I present to you in this article. In the past, green lettuce, also called head lettuce, was the most popular everyday salad on our tables.
After the emergence of other varieties of lettuce, its popularity has declined somewhat. Too bright and colorful is the appearance of salad competitors. After all, the eye eats with you. Nevertheless, the green giant has always had its fan base. Currently, the simple leaf salad is celebrating a revival as an evergreen of German cuisine.
2. Calories and Nutritional Values Butterhead Lettuce
3. Tips for Butterhead Lettuce and Dressing
Some tips about the proper preparation and preparation of leaf salads can be found below:
–> Wilted lettuce can be refreshed in cold water with ice cubes. –> Plucked lettuce is better, cut lettuce quickly forms brown interfaces. –> Always wash lettuce quickly so that the water-soluble vitamins are not lost. –> Always spin dry lettuce after washing. –> Only dry lettuce leaves can be marinated well with dressing. –> Marinate lettuce leaves with dressing just before serving. –> You can store lettuce leaves in a plastic bag in the refrigerator for two to three days.
You can refresh wilted leaf lettuce in cold water with ice.
Tips around the dressing complement your knowledge:
–> A basic recipe for salad dressing: one part vinegar, salt, pepper, sugar and 4 parts oil. –> Reducing oil is contemporary, saves calories and is more digestible. –> Sweet vinegar like balsamic needs less to no sugar added. –> Apple cider vinegar and honey are healthy dressing ingredients. –> You can use a hand blender to mix the dressing. –> Prepared dressing, stored in a bottle in the refrigerator, increases salad consumption.
The green head salad was my grandmother’s favorite. She always had the butterhead lettuce in the garden and as a child I was allowed to remove snails from the bed long before the harvest and water the lettuce in the evening in the Bavarian garden.
The harvesting and washing of lettuce always had something ritualistic: first the lettuce came whole in a rain barrel to wash off the soil. After that, the lettuce was washed in bowls in the garden and finally only then brought to the kitchen.
My grandmother never washed the salad in the sink. Basically, clean bowls were prepared and used.
Please pay attention to the cleanliness: Many a kitchen sink is a bacteria and germ-laden hotspot. Bowls are always better, if there is no other way, thoroughly clean and disinfect the sink beforehand.
My grandmother’s salad dressing was a simple vinegar oil dressing. Vinegar and spices was usually prepared for a long time before the salad preparation in a bowl. Salt and sugar could dissolve so well in the vinegar. Dressing from a packet did not exist at that time and she would never have used such a thing. Some sugar she often sprinkled on the salad at the end and this salad was really something special.
The salad heart was the highlight, it was awarded each time rotating alternately to a family member at the table. As herb addition to the leaf salad there was often lovage or parsley. This is a good tip for the summertime.
Organic lettuce is better than conventional lettuce and locally grown lettuce is a contribution to the reduction of CO2.
Packaged lettuce was often washed with chlorinated water to improve shelf life in the bag. Fresh lettuceis preferable to packaged industrial lettuce.
Leaf Salad in the Overview:
Colorful leaf salads in the overview starting at 11 o’clock: frisée, lollo rosso, lollo bianco, lettuce, arugula, radicchio, radicchio Treviso, lamb’s lettuce, wild garlic.
Hi Chef Thomas,
The spinning of lettuce after washing was not known to me.
Frequently I have already been annoyed by watery lettuce.
The instructions have explained it to me well.
Thank you for the beautiful photos and the fine salad dressing.
Love from Ella