DURING my childhood, our tea-time salads were always lettuce-based. A handful of ‘Webbs Wonderful’ or ‘Little Gem’ would be plonked on the plate, with some boiled and cooled beetroot, sliced tomato and radish, and a lump of cheese or cold meat. To our modern tastes, this seems like the Dark Ages, but we didn’t know any different then.
We hadn’t even heard of salad dressing, other than Heinz Salad Cream, which I hated. Now, salads are a different proposition, and much more enjoyable. For me, though, lettuce is still a key ingredient, because there are so many types – offering variety in taste, texture and colour. Now is the time to sow lettuce for this summer’s harvest, so let’s have a look at some facts surrounding this useful salad crop……
