In addition to the head of green cabbage, here's what's in the blue cloth tote this week:
Fennel (Foeniculum vulgare)
Persian Basil (Ocimum basilicum)
Courgette/Zucchini (Cucurbita pepo var. cylindrica)
Lettuce (Lactuca sativa)Grilling is a great way to prepare a firm head of lettuce and can mellow out some of the bitterness of the summer harvest (spring and fall lettuce are more mild). Here's how (adapted from a radicchio recipe):
- Quarter the lettuce heads lengthwise, leaving the cores intact. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
- Prepare a low to medium-hot grill and oil the grill rack.
- Place the lettuce, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 10 minutes total. (Close the lid if using a gas grill.)
- Transfer the lettuce to a platter and drizzle each piece with about 1/2 tsp. olive oil and 1/2 tsp. vinegar or fresh squeezed lemon juice. Season with additional salt and pepper, if desired. Serves 4.