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Lettuce: Red Leaf
$2.99
head
Red leaf lettuce is similar in texture and taste to romaine and is often eaten raw in salads or on sandwiches but it can also be cooked! The leaves are crisp and will have an earthy, mildly sweet or semi-bitter flavor with subtle notes of hazelnut. The bitterness often occurs in maturing leaves versus young leaves. Click on this item to see the full description.
Description: Red leaf lettuce leaves are tender, smooth, and broad with many curls and frills. The edges of the leaves are dark burgundy to red and as the leaf transitions into the juicy stalk the red fades to pale-green and white. Red Leaf lettuce contains vitamins A, C, and K, calcium, iron, and anthocyanins which contain health-boosting antioxidants that have anti-inflammatory properties.
It is best suited for both raw and cooked applications such as braising, boiling, and sautéing. When used fresh, the leaves can be torn or sliced and used as a crunchy element in a salad, layered in burgers or sandwiches such as French dips and croque-monsieur, or used as a bed for meatloaf, chicken salad, stir-fries, and slow braised meats and grilled fish. Red Leaf lettuce can also be used to wrap summer rolls, tabbouleh, and mushroom burgers or used for tacos. When cooked, Red Leaf lettuce can be braised and paired with seasonal vegetables and meats or is often incorporated into soups.
It is best suited for both raw and cooked applications such as braising, boiling, and sautéing. When used fresh, the leaves can be torn or sliced and used as a crunchy element in a salad, layered in burgers or sandwiches such as French dips and croque-monsieur, or used as a bed for meatloaf, chicken salad, stir-fries, and slow braised meats and grilled fish. Red Leaf lettuce can also be used to wrap summer rolls, tabbouleh, and mushroom burgers or used for tacos. When cooked, Red Leaf lettuce can be braised and paired with seasonal vegetables and meats or is often incorporated into soups.