Butterhead Lettuce Recipe of Simple Cuisine
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
My simple butterhead lettuce recipe I present to you in this article. In the past, green lettuce, also called head lettuce, was the most popular everyday salad on our tables.
After the emergence of other varieties of lettuce, its popularity has declined somewhat. Too bright and colorful is the appearance of salad competitors. After all, the eye eats with you. Nevertheless, the green giant has always had its fan base. Currently, the simple leaf salad is celebrating a revival as an evergreen of German cuisine.
Wish you lots of fun and good luck!
Table of Contents
1. Recipe Butterhead Lettuce
Guidance from chef Thomas Sixt.
Chef Thomas Sixt shows you how to prepare Butterhead lettuce simply and traditionally with a vinegar-oil dressing in this article.
|1||pc||lettuce (Butterhead Lettuce)|
|100||ml||white vine vinegar|
|2||tsp||brown can sugar|
|4||Pinches||black ground pepper|
Provide crisp fresh leaf lettuce in the kitchen.
Remove the outer leaves from the lettuce.
Pluck light green and white leaf parts from outer leaves.
Prepare salad leaves
Remove the inner leaves and pluck them into bite-sized pieces, depending on the size of the leaves.
Prepare lettuce heart
Remove the small leaves towards the lettuce heart except for the innermost one.
Clean lettuce heart
Cut lettuce heart, halve or cut into quarters.
Provide salad leaves
Place picked, prepared lettuce leaves in a bowl.
Briefly wash leaf lettuce with cold water.
Remove lettuce leaves
Remove lettuce leaves from the water with your hands.
Equip salad spinner
Place lettuce leaves in salad spinner.
Spin lettuce dry and then set aside for dressing.
Prepare vinegar stand
Put vinegar with spices in a bowl.
Add the mustard. The mustard is an optional ingredient. You can use tarragon mustard, medium mustard or Dijon mustard.
Whisk in spices and mustard until dissolved. Stir in water.
Slowly stir in the oil and complete the salad dressing.
Marinate salad and serve
Marinate the lettuce with the dressing and serve.
Enjoy your meal!
2. Calories and Nutritional Values Butterhead Lettuce
3. Tips for Butterhead Lettuce and Dressing
Some tips about the proper preparation and preparation of leaf salads can be found below:
–> Wilted lettuce can be refreshed in cold water with ice cubes.
–> Plucked lettuce is better, cut lettuce quickly forms brown interfaces.
–> Always wash lettuce quickly so that the water-soluble vitamins are not lost.
–> Always spin dry lettuce after washing.
–> Only dry lettuce leaves can be marinated well with dressing.
–> Marinate lettuce leaves with dressing just before serving.
–> You can store lettuce leaves in a plastic bag in the refrigerator for two to three days.
Tips around the dressing complement your knowledge:
–> A basic recipe for salad dressing: one part vinegar, salt, pepper, sugar and 4 parts oil.
–> Reducing oil is contemporary, saves calories and is more digestible.
–> Sweet vinegar like balsamic needs less to no sugar added.
–> Apple cider vinegar and honey are healthy dressing ingredients.
–> You can use a hand blender to mix the dressing.
–> Prepared dressing, stored in a bottle in the refrigerator, increases salad consumption.
5. Lettuce History and Interesting Facts
The green head salad was my grandmother’s favorite. She always had the butterhead lettuce in the garden and as a child I was allowed to remove snails from the bed long before the harvest and water the lettuce in the evening in the Bavarian garden.
The harvesting and washing of lettuce always had something ritualistic: first the lettuce came whole in a rain barrel to wash off the soil. After that, the lettuce was washed in bowls in the garden and finally only then brought to the kitchen.
My grandmother never washed the salad in the sink. Basically, clean bowls were prepared and used.
Please pay attention to the cleanliness: Many a kitchen sink is a bacteria and germ-laden hotspot. Bowls are always better, if there is no other way, thoroughly clean and disinfect the sink beforehand.
My grandmother’s salad dressing was a simple vinegar oil dressing. Vinegar and spices was usually prepared for a long time before the salad preparation in a bowl. Salt and sugar could dissolve so well in the vinegar. Dressing from a packet did not exist at that time and she would never have used such a thing. Some sugar she often sprinkled on the salad at the end and this salad was really something special.
The salad heart was the highlight, it was awarded each time rotating alternately to a family member at the table. As herb addition to the leaf salad there was often lovage or parsley. This is a good tip for the summertime.
Organic lettuce is better than conventional lettuce and locally grown lettuce is a contribution to the reduction of CO2.
Packaged lettuce was often washed with chlorinated water to improve shelf life in the bag. Fresh lettuce is preferable to packaged industrial lettuce.
Leaf Salad in the Overview: