In the world of haute cuisine, presentation is paramount. Lettuce, with its array of textures and flavours, offers a versatile palette for culinary artistry. Explore the possibilities of these lettuce varieties in high-end restaurant plating:
| Variety | Description | Flavour/Texture | Best Pairings | AKA Names |
|---|---|---|---|---|
| Coral | Loose, frilly leaves resembling coral reefs | Mild, Tender | Seafood, Ceviche | - |
| Crisp | Crisp, crunchy texture with pale green leaves | Mild, Crunchy | Quinoa, Roasted Vegetables | Iceberg, Crisphead |
| Frisée | Curly, frizzy leaves with a slightly bitter flavour | Bitter, Textured | Foie Gras, Mushrooms | Curly Endive |
| Butterhead | Soft, buttery-textured leaves forming a loose head | Mild, Soft | Grilled Chicken, Beef | Boston, Bibb |
| Romaine | Long, sturdy leaves with a crisp texture and a slightly bitter flavour | Crisp, Slightly Bitter | Caesar Salad, Parmesan, Anchovy Dressing | Cos |
| Arugula | Dark green, peppery leaves | Peppery, Nutty | Prosciutto, Fig, Parmesan | Rocket |
| Spinach | Dark green, tender leaves with a mild, slightly sweet flavour | Mild, Tender | Scallops, Goat Cheese | - |
Pair Coral lettuce with seafood or ceviche for an elegant presentation. Crisp lettuce, also known as Iceberg, can serve as cups for quinoa or roasted vegetables. Frisée's bitter notes complement rich ingredients like foie gras or mushrooms. Butterhead lettuce wraps are perfect for holding grilled chicken or beef. Romaine, or Cos, provides a sturdy base for Caesar salads. Arugula's peppery kick enhances dishes with prosciutto, figs, or Parmesan. Lastly, Spinach's tenderness makes it ideal for wilting as a base for scallops or pairing with goat cheese. Let your culinary creations shine with these lettuce varieties as your artistic medium.
