The words lettuce and salad are practically interchangeable since most salads are made predominantly with the green crispy leaves of lettuce. Most varieties of lettuce exude small amounts of a white, milky liquid when their leaves are broken.
Romaine and leaf lettuce should be washed and dried before storing in the refrigerator to remove their excess moisture, while Boston lettuce need not be washed before storing. A salad spinner can be very helpful in the drying of lettuce. These lettuces should be either stored in an airtight bag or wrapped in a damp cloth and stored in the refrigerator. To store arugula, watercress and other types of salad greens that are sold with their roots attached, wrap the roots in a damp paper towel and place the entire greens in a bag.
No matter which lettuce you choose we are all great to eat. Cut out the core or stem if using the whole lettuce or just pull off as many leaves as you need. Use in sandwiches, salads, soups, with vegetables, as a garnish or simply use as an edible wrapper. Lettuce can be steamed, sauteed or microwaved until just tender.