Lettuce leaves were often cooked and served by the Romans with an oil-and-vinegar dressing; however, smaller leaves were sometimes eaten raw. During the 81-96 AD reign of Domitian, the tradition of serving a lettuce salad before a meal began. Post-Roman Europe continued the tradition of poaching lettuce, mainly with large romaine types, as well as the method of pouring a hot oil and vinegar mixture over the leaves. Today, the majority of lettuce is grown for its leaves, although one type is grown for its stem and one for its seeds, which are made into an oil. Most lettuce is used in salads, either alone or with other greens, vegetables, meats and cheeses.
Lollo rosso lettuce
Lollo rosso lettuce photo (c) Flora Export S.G. Israel LTD
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