Pick individual leaves or wait and harvest full heads.
For ongoing harvest, you can begin harvesting once the leaves reach about 4 inches tall. Harvest the outer leaves of the head and let the inner leaves continue to grow and mature. Just snip either single outer leaves or grab a bunch of them and cut them with scissors one inch above the base of the plant. Be careful; if you cut into or below the base, the plant may die, so leave the small leaves in the middle to regrow easily.
Do not cut more than a third of the plant in you want it to keep growing.
Lettuces are particularly high in vitamin A and in Potassium, which supports blood pressure, cardiovascular health, bone strength, and muscle strength.
Butterhead lettuce is especially great for use as a base for green salads and make great additions to sandwiches and wraps.
In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
Divide salad equally among four plates and top each with sprouts. Serve immediately.