Red oak lettuce.

Red oak lettuce has frilly leaves that shade from green at the base to deep burgundy at the tips. It tastes soft and slightly nutty, a little richer than green lettuce, and it brings colour to a plate without any extra effort.

Ways to use it

• Mix with green oak lettuce and a few slices of cucumber for a bowl that looks as good as it tastes.
• Toss with a dressing of lime juice, a little oil and salt, and add toasted sesame seeds.
• Pair with sliced orange, pomelo or apple for a sweet and savoury side dish.
• Use whole leaves as a soft wrap for grilled chicken or boiled egg.
• Add it right before serving, so the red edges stay bright and the leaves stay crisp.

Storing it

Keep the head unwashed in a container lined with paper towels, in the fridge drawer, where it stays cold and humid. Wash just before eating, swishing the leaves in clean water and rinsing under running water. Tender lettuces do best in the cool months, from about mid October to mid February, so supply can be smaller in the rains.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.