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Home > Lettuce-Oakleaf


Oak leaf lettuce has colourful borders of red & autumn shades, to be used as a garnish. It's texture & flavour are perfect for accompanying delicate flavours. It can even be cooked or stuffed, separated into leaves or served as hearts.

Rich in Vitamins A, B, C, D, E & minerals.

Oak leaf lettuce does not keep for a long time (2-3 days). It must be stored in the vegetable crisper of the refrigerator or in a cool, dark place.

Try braised oak leaf with marrow - Braise the leaves in beef stock. Drain. Poach the marrow in the same stock. Reduce & add some butter, slice the marrow & arrange it on the lettuce. Nap with the sauce and sprinkle with chopped parsley.

Stuffed - Blanch the leaves in boiling water for 4 mins. Refresh in cold water. Dry in a salad spinner or a kitchen towel. Stuff with mushroom duxelles. Braise in broth. Garnish with toasted bread rounds & serve as a first course or as an accompaniment to a roast.

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Oakleaf Local
0 kg 1.00 

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