It’s easy to think that lettuce ought to be served cold, that its virtue is in its firm and fibrous nature. After all, it’s the structure in our Double Double, our cradle for spicy Thai meats, the stiff, majestic wedge to the left of our porterhouse.
Maybe we get this bias from a fear of wilting greens, or some severe roughage-based diet culture; maybe we just want something crunchy to fill the gaps so we don’t fill them with chips. That is all fine and we can keep crunching on — but we’re completely missing the secret, sweeter side of lettuce.
Grace Young would encourage us to stir-fry it instead.