Red Leaf

Red Leaf lettuce is little to medium in size and grows in an extended shape with a thin base that fans out to a wide, wavy, free top. The leaves associate with a focal tail, branch out every which way, and are delicate, smooth, and expansive with numerous twists and ornamentations. The edges of the leaves are dull burgundy to red and as the leaf advances into the delicious tail the red blurs to light green and white. Red Leaf lettuce is fresh and has a sweet or severe smell when the tail is scratched.
Red Leaf lettuces are most suited for both raw and cooked applications like braising, boiling, and sautéing.When used fresh, the leaves can be torn or cut and used as a crunchy component in a plate of mixed greens, layered in burgers or sandwiches, for example, croque-monsieur, or used as a bed for meatloaf, chicken plate of salad, pan-sears, and moderate braised meats and flame broiled fish. Red Leaf lettuce can likewise be used to wrap summer rolls, tabbouleh, and mushroom burgers or used for tacos. At the point when cooked, Red Leaf lettuce can be braised and combined with occasional vegetables and meats or is frequently fused into soups. Red Leaf lettuce combines well with arugula, dijon mustard, garlic, shallots, cumin, parsley, chervil, mandarin oranges, pears, carrots, pecans, and almonds. The leaves will keep to ten days when wrapped by paper towels and put away in a fixed holder in the cooler. It is better to store the lettuce away from organic products like bananas, apples, and pears as they discharge natural gases which makes the lettuce wither.