By Leah Koenig
Let us sing the praises of good lettuce. Not arugula, or watercress, or any other dainty-leafed green (though I love them all), but the irreplaceable watery crunch of a sturdy head of lettuce.
The foundation of salads from Caesar to Cobb, the sweet crunch on a sandwich or a Tex–Mex taco, and an essential ingredient in any number of other dishes — lettuce wraps, or an Asian-style lettuce stir-fry — too often we take lettuce's many gifts for granted.
In May and June, with the farmers' markets just beginning to explode with spring greens, it's the perfect time to renew your commitment to the crisper's favorite vegetable.
Whole heads of lettuce, like whole chickens, have fallen out of favor at the grocery stores in recent years, another casualty of our love affair with convenience. It's not that you can't find a head of romaine or green leaf in the produce aisle, but next to boxed baby romaine and bags of triple-washed salad greens, the leaf in its original form has come to seem cumbersome by comparison.
But when it comes to the pure joy of crunch and refreshment, a whole head is worth those extra five minutes with the salad spinner.
When you buy a head of lettuce, wash and spin it dry immediately, then store the leaves in the fridge in plastic bags lined with paper towels. The lettuce will stay fresh longer and be ready whenever the craving strikes.
SALAD
Iceberg Wedge with Blue CheeseThis simple salad topped with creamy blue cheese dressing is an American classic.
Salad NicoiseAn iconic composed French salad is as much a work of art as a meal.
Caesar SaladSavory, crisp and tangy, the Caesar salad is an uncompromising classic.
Shredded Beef SaladShredded Boston lettuce lightens up this Argentine meat and potatoes salad.
Romaine Salad with Plum Ginger DressingFans of carrot-ginger dressing will love a stone-fruit variation atop a simple green salad.
Green Salad with Toasted Pita BreadToasted pita wedges make a delicious crouton for a mixture of romaine and mint.
Mixed Green Salad with Green Goddess DressingTop fresh Boston lettuce with this rich, tangy dressing.
Cobb SaladThis composed salad was all the rage in the 1940s at The Brown Derby in Los Angeles, where it was invented.
Canlis SaladCanlis restaurant in Seattle pioneered this tasty mix of Romaine, tomatoes and crunchy herbed croutons.
NOT SALAD
Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
Stir Fried Iceberg LettuceStir-fried lettuce maintains its crunch in a sweet and spicy Chinese side dish.
Stuffed Romaine Leaves with Avgolemono SauceLettuce leaves stuffed with ground meat and rice are topped with a bright lemon sauce.
Iceberg SlawShredded iceberg lettuce replaces cabbage in a tart slaw.
Puffy Chicken TacosServe flavorful Tex-Mex-style tacos with shredded iceberg lettuce for crunch and lightness.
Fresh Peas with Lettuce and Green GarlicButter lettuce pairs with fresh green peas and green garlic for a dish that tastes just like spring.
Lobster Ceviche with Limestone LettuceBibb lettuce is a perfect base for yuzu-marinated lobster ceviche.
The GatsbyA spicy bologna and French fry sandwich (yes, really) gets a bit of crunch from shredded lettuce.
Leah Koenig is a freelance writer and author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen.
