Lettuce hearts are small romaine lettuces with thick, tender, and crunchy leaves, mainly cultivated in the Tudela area. They are a very versatile ingredient that can be consumed raw or cooked, and they lend themselves to multiple combinations and dressings. Their flavor is mild and refreshing, and they provide vitamins, minerals, fiber, and antioxidants. They are ideal for preparing salads, skewers, fillings, or grilled dishes.
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Lettuce hearts are dwarf romaine lettuces about 10 cm tall, resembling cabbage in appearance. They are cultivated in the Navarrese municipality of Tudela and the surroundings of the Ebro River throughout the year, both outdoors and in greenhouses. They are characterized by being tight, tender, and having thick, strong, and very rough leaves, with a developed central vein. The color varies from the yellow of their interior to the light green of the outer leaves. Lettuce hearts are a good source of vitamins A, C, and K, folic acid, iron, and potassium. They also contain fiber and antioxidants that can help prevent cellular aging and some diseases. Additionally, they are low in calories and have a high water content, making them ideal for weight loss diets and for hydration. Lettuce hearts can be consumed raw or cooked. Raw, they are usually cut in half or quarters and seasoned with oil, vinegar, and salt, or with more elaborate vinaigrettes that can include capers, anchovies, nuts, mustard, honey, raspberries, etc. They can also be filled with cheese, smoked salmon, ham, beets, or whatever you prefer. Cooked, they can be briefly grilled to brown the outside but maintain their texture inside. They can be accompanied by salmon, peppers, tomatoes, or hot vinaigrettes. Another way to eat them is to use the leaves as tacos or boats to fill them with rice, smoked tofu, avocado, or whatever you desire.
It is an easy, quick, and healthy recipe that you can prepare on any occasion. Here are the ingredients you need:
For the pickled vinaigrette:
Here are the steps you should follow:
Lettuce hearts have a long history dating back to ancient Rome, where they were considered a symbol of fertility and were used to make salads and soups. The Romans also brought them to other regions of the empire like Hispania, where they adapted to the climate and soil. In the 16th century, they were introduced to France and later to England. In the 19th century, they began to be cultivated in Tudela and since then they have gained fame and prestige for their quality and flavor. Lettuce hearts are a very versatile ingredient that can be combined with many other foods and flavors. You can prepare simple and quick recipes for everyday meals or more sophisticated and festive dishes.
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