RED SAILS LETTUCE
DAYS TO SPROUT
TASTE IT FOR
CARE & HARVEST
Pick individual outer leaves or wait to 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
Lettuce was harvested by the ancient Egyptians, who passed it on to the Greeks and then the Romans who brought it to Europe.
Red Sails has more Vitamin C than other lettuce varieties.
HARVEST TO PLATE RECIPE
Green Goddess Cobb Salad
- 2 scallions, finely chopped
- ¼ cup fresh tarragon leaves with tender stems
- 2 tsp chopped fresh chives
- 2 tsp chopped fresh cilantro
- 2 tsp chopped fresh parsley
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp plain yogurt
- 1 avocado, cut into ¼-inch slices, divided
- Kosher salt and freshly ground black pepper
- 1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces
- 4 C. Red Sail Lettuce
- 1/2 small red onion, thinly sliced
- Purée scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper.
- Heat a dry small skillet over medium and add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5−8 minutes.
- Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.