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Is Your Lettuce Lifeless?
Posted By nodesigns On June 10, 2012 @ 2:00 am In Blog | 1 Comment
Crispy green lettuce is the most sought after leafy vegetable, for both salads and sandwiches. Lettuce is rich in vitamins and minerals such as Vitamin K, Vitamin A and iron, calcium, magnesium and potassium. Best yet, it is helpful to maintain a healthy metabolism.. Lettuce is high in dietary fiber, which aids digestion and helps those suffering from constipation. Some say that the juice of lettuce mixed with rose oil and applied to the forehead can help ease a painful headache.
In my house, we use a lot of lettuce and keeping it crisp is crucial. No one wants unappetizing, limp and wrinkled lettuce in your refrigerator when you bought it only two days before. Storage is key.
Here are our best GKC tips on how to buy and store lettuce:
1. In the store, choose the leaves that look crispy and bright in color. Avoid wilted leaves that are shriveled at the edges. Looking for bright color and perky edges should help you differentiate between quality lettuce and those that arrived several days before.
2. The main storage problem is usually too much moisture. This dampness condenses on the leaves and suffocates them. The key is to store the lettuce wrapped in damp paper towels and sealed in a Ziploc bag. This will absorb the extra water without dehydrating the leaves. Store this lettuce in your crisper drawer, if you have one, otherwise store it with other vegetables.
3. Do not pile lots of other vegetables on top of the lettuce. It will bruise and become wilted.
4. Store leftover salad with a damp paper towel on top of the salad. Do not cover it with plastic wrap. This will stay surprisingly well for a day or two without become brown or wilted.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2012/06/is-your-lettuce-lifeless/
URLs in this post:
 Basic Vinaigrette Salad: http://www.gourmetkoshercooking.com/2012/05/basic-vinaigrette-salad/
 Spring Salad with Portobello Mushrooms: http://www.gourmetkoshercooking.com/2010/11/spring-salad-with-portobello-mushrooms/
 Red Leaf Salad with Pomegranate Seeds and Pecans: http://www.gourmetkoshercooking.com/2011/09/red-leaf-and-butter-lettuce-salad-with-pomegranate-seeds-and-hazelnuts/
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