Let­tuce

Tom Hunt

The Guardian - Feast - - News - Waste not ...

Salad is a bit like Mar­mite: you ei­ther love it or you hate it. I’m a lover of both, and they even taste good to­gether – when your leaves are a bit wilted, just chop them up and sprin­kle over Mar­mite toast.

But we waste a lot of this leafy green: in the UK, we throw away 40% of all the bagged leaves we buy, col­lec­tively wast­ing 37,000 tonnes a year – mak­ing it our most wasted house­hold in­gre­di­ent. But we could re­duce that eas­ily: salad keeps for such a short time, so buy only enough for a day or two ahead, and buy more than once a week, if need be. Also, whole heads of let­tuce keep much bet­ter than bags of leaves, take sec­onds to pre­pare and are of­ten sold with­out plas­tic pack­ag­ing. If you buy bagged leaves, trans­fer them to a plas­tic con­tainer when you get home: the bag keeps the leaves fresh in tran­sit, but, once opened, short­ens their life.

Old, limp leaves can be re­vived in cold wa­ter, but if they’ve wilted be­yond re­vival, try a dif­fer­ent tac­tic en­tirely: cut them into a chopped salad, much as you would a herb, whizz into green soups, bake in gratins or chop into stir-fries. And if you have a whole head of let­tuce that’s grow­ing tired, grill it in­stead …

Bar­be­cued let­tuce

Chop a let­tuce into wedges, driz­zle with oil and salt, and lay on a hot bar­be­cue or grid­dle. Leave to char for a few min­utes, flip and char that side, too. Then flip the wedge on its back and cook un­til it is charred on each sur­face. Serve with a squeeze of lemon or toss in a dol­lop of mayo and a hand­ful of crushed toasted nuts.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.