Green Ice Lettuce

Divine Enya Mesina reaps and sows the benefits of this veggie. Lettuce count the ways.

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Aside from the common iceberg or crisphead (the one that looks like a loose head of cabbage) and romaine (the one with crunchy leaves used for Caesar salad), local farmers are now planting and harvesting more types of lettuce. In fact, I’ve seen fresh lettuce being sold by sidewalk vendors in some wet markets, like the one in Quiapo.

When I rented a small organic farm in Tanay, Rizal, late last year, I experimented with growing a particular lettuce variety called green ice (pictured above). Easy to grow and not bothered by pests, it only takes 40 days for this variety to become ripe for harvest from the time the seeds are sown.

Just like other lettuce varieties, green ice has a very mild flavor when harvested at the right time—when mature, that is. Harvested beyond 45 days, the leaves tend to have a slightly bitter taste. Low in calories and a good source of dietary fiber, green ice lettuce is perfect for those watching their weight.

Of course, whole leaves of green ice can be used for lumpiang sariwa or added to burgers and cold cut sandwiches. But I like to use them to make a yummy, healthy garden salad. Simply wash and drain well in a salad spinner and cut into large pieces. Place in a large bowl and add sliced cucumber, tomatoes, onions, and bell peppers. Add proteins like hard-boiled egg and roasted chicken, then drizzle with your favorite dressing, and you’ve got a filling and healthy meal in no time.

Whenever I make my fresh vegetable salad, I find that adding slices of fresh fruit—such as ripe mangoes and strawberries—makes it even more delicious. Plus, they add more nutrients and antioxidants to the dish. For crunch, I like to sprinkle some nuts like walnuts and almonds. I love Thousand Island dressing, but I’ve been trying to stay away from high-calorie mayonnaise, so I now make my own vinaigrette from scratch by combining half a cup of fruit vinegar, a couple tablespoons of honey, three tablespoons or so of sesame oil, and a pinch of salt and pepper. Try it! And for a change, try it with green ice lettuce.—Divine Enya Mesina

Photography by At Maculangan

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