Lettuce Wraps – some fun with Living Salad greens!

Washing your harvested lettuce is simple and here are a few tips to store your fresh leaves in your fridge.

After washing your lettuce leaves, drying them is important. If you have a salad spinner, use it to get most of the water off before placing your greens in a container in your fridge. If you don’t have a salad spinner, use a clean dish towel or paper towel to gently pat dry the leaves. If you want to use a plastic bag, keep a corner open to allow some airflow. Also, tucking in a paper towel into your container or bag with the lettuce will absorb excess moisture and keep your greens fresh for 7 – 10 days.

Lettuce bruises easily, so be careful not to shove other foods up against it, especially if you are storing lettuce in a bag. Make sure your lettuce doesn’t get pushed to the back of the fridge where it might be prone to freezing.

Sometimes you may want to mix up your style of eating your lettuce…Have you enjoyed lettuce wraps? Such a simple way to crunch your way through your homegrown greens! The great thing about lettuce wraps is that they are easily modifiable when it comes to the kind of lettuce and the filling. Almost any of your favorite salad toppings or sandwich fillings can be made into lettuce wraps. They’re light and refreshing, perfect for the warmer spring and summer days. Some of the best kind of food is food you can eat with your hands.

Here is a delicious recipe, tuck a combination (or all) of these ingredients into your lettuce leaves and enjoy a great meal!

Ingredients

  •  1 baby potato
  •  1 egg (hard-cooked) peeled
  •  3 lettuce leaves such as romaine or butter lettuce
  •  0.5 5-ounce can albacore tuna drained
  •  2 kalamata olives sliced
  •  0.25-0.5 tomato diced or sliced little tomatoes 
  •  0.25 cucumber thinly sliced
  •  1 mini pepper thinly sliced
  •   fresh basil/parsley (chopped) optional
  • oil and vinegar dressing (see Lettuce Harvesting – part one)

 Instructions

 In a small pot of boiling water, boil the potatoes until tender. Drain.

 When cool, slice thinly.

 Cut the hard cooked eggs into quarters and then cut each quarter into half.

 Lay out the lettuce leaves on a serving platter or on individual dinner plates. Layer the ingredients on the leaves, diving the potato slices, egg pieces, chunks of tuna, black olives, tomatoes,  cucumber slices, and peppers. Drizzle the wraps with the dressing and sprinkle with the basil. Serve the lettuce wraps with additional dressing on the side.

ENJOY!