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Lettuce seems to get very little adulation from produce enthusiasts because it is ubiquitous and bland. Aside from its crispy wateriness, lettuce remains light in flavor. That makes it a palette for bolder specks of rich creamy dressings and salty, savory cured meats.
But for the summer heat, lettuce can be a trusty foundation for something cool and textured. Perhaps the only drawback of a recent surge in farmers' markets and greater appetite for variety is the decline in popularity of many staple foods deemed ordinary.
The backlash, felt by many ingredients that are commonly available in grocery stores such as lettuce, cabbage and broccoli, can be elitist and discriminating. Although exploration of ingredients is ultimately a healthy pursuit, let us not forget many of the less celebrated items that are no worse just because of new discoveries.
What other ingredients do you feel are too easily dismissed or forgotten?
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