What is it?

In general, lettuces are greens used mainly in salad. There are hundreds of different varieties of lettuce, most of which are green and leafy, though colors can range from purple-red to a pale green that’s almost white. Textures, too, can range from crisp and refreshing to buttery and soft. Most lettuces have a mild flavor, though some may be more peppery than others. Lettuce is generally classified by how its head is shaped: loose-leaf lettuces (also called cutting lettuces) don’t have much of a head to speak of. Instead, they’re a collection of soft, thin leaves that range from notched and scalloped to frilly and fluffy; oak leaf lettuces are a good example. Crisphead lettuce, has a tight head and crisp and thick leaves, iceberg being the prime example, though there are other varieties. Butterhead lettuces, such as Boston, has leaves that form a much looser head. Romaine has an elongated head with leaves that are crisp, sturdy, and sweet.

Don’t have it?

Escarole, spinach, and arugula are among the greens that can substitute for lettuce, escarole for the more firm varieties and spinach for the looser leaf varieties. However, flavors and textures will differ some. A crisp vegetable, such as sweet onion, Napa cabbage, or cucumber can give a sandwich a crunch similar to iceberg. Sometimes, however, there is no substitute: Romaine is the only lettuce you should use in a Caesar salad.

How to choose:

Look for heads or leafy rosettes that are dense and heavy for their size. Leaves should be unblemished ideally.

How to prep:

Remove and discard any outer wilted or discolored leaves and wash and dry well.

How to store:

Keep lettuce in the crisper drawer of the refrigerator and try to use within a few days of purchase.

Recipes

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  Recipe

  BBQ Pork Lettuce Wraps

  For a refreshing change, skip the bun and serve barbecued pork and coleslaw wrapped in a crisp lettuce leaf. If you have pulled pork on hand, you can use that…

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  Curried Egg Salad and Cucumber Sandwiches

  Believe it or not, you can make this mildly spicy egg salad in less than 10 minutes. The trick to quickly hard-cooking eggs is to boil water in the microwave,…

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  Recipe

  Summer Greens and Rice Soup

  Lettuce in soup may seem a bit odd, but this Italian classic is delicate and ever-so-slightly sweet. Look for lettuce with good flavor and a sturdy texture—red oak or red…

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  Pizza Salad

  This combination of a warm crispy pizza crust topped with a vinegary chopped salad is such a natural and delicious pairing, you won’t believe you’ve never tried it before. Topping…

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  Niçoise-Style Salad with Soft-Cooked Egg

  This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing…

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  Recipe

  Lemony Hummus Sandwich with Cucumber, Radish Sprouts, and Red Onion

  The hummus in this sandwich incorporates whole chickpeas, which add great texture, and a pinch of cumin, which makes it especially interesting and flavorful. The recipe makes about twice as…

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  Recipe

  Spicy Italian Ham and Salami Sandwich

  This “sitting sandwich” is great picnic fare because it only gets better as it sits. Pack it at the bottom of the basket so any weight on top will compress…

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  Recipe

  Korean Barbecued Chicken (Dak Gogi)

  In traditional Korean barbecue fashion, these chicken thighs are doused in a spicy-sweet soy-sesame-chile marinade, then grilled and wrapped up in lettuce leaves to eat. Slicing the chicken thighs into…

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  Recipe

  Korean Barbecued Beef Short Ribs (Kalbi)

  Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The…