RED SALAD BOWL
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 Salad Bowl gets its color from anthocyanins, which have been used as neutraceuticals for centuries. These anthocyanins provide the same health benefits they do in other red/blue vegetables, like blueberries and grapes.
Add Red Salad Bowl to your rotation of mild base salad greens for a fun dash of color without switching up or impacting the flavors your love.
HARVEST TO PLATE RECIPE
Red Leaf Lettuce Salad with Tahini Dressing
- 4 tablespoons Tahini (ground sesame)
- 1 1/2 tablespoons spicy brown mustard
- 1 clove garlic (mashed)
- 1/4 teaspoon salt
- 1/2 cup water (at room temperature)
- 1 head red leaf lettuce
- Combine tahini, mustard, garlic and salt in a bowl. Add water and mix slowly until ingredients are completely combined.
- Wash and dry lettuce; rip into 1½-inch by 2½-inch pieces.
- Place lettuce into a serving bowl and toss lightly with dressing.