Not all lettuce is created equal, but if you start your meal with a salad made of romaine lettuce you will be sure to add not only a variety of textures and flavors to your meal but an enormous amount of nutritional value.? Lettuce is synonymous with salads as they are predominantly made from crispy green lettuce leaves. Most varieties of lettuce exude small amounts of a white, milky liquid when their leaves are broken. This “milk” gives lettuce its slightly bitter flavor and its scientific name, Lactuca sativa derived from the Latin word for milk.
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 plastic bag.? Romaine lettuce will keep for five to seven days, Boston and leaf lettuce for two to three days, while fragile greens such as arugula and watercress ideally should be prepared the day of purchase. All types of lettuce should be stored away from ethylene-producing fruits, such as apples, bananas and pears, since they will cause the lettuce leaves to brown.
To clean lettuce, first remove the outer leaves and with one slice cut off the tips of the lettuce since they 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.