Picking your own oak leaf lettuce in the Netherlands is a fresh, hands-on way to enjoy the outdoors—whether solo or with loved ones. The crisp leaves, with their delicate shape and vibrant green hues, make the hunt through the rows feel like a treasure hunt. There’s something satisfying about filling your basket with just the right leaves, still warm from the sun, knowing you’ll turn them into something delicious later.
Once home, rinse the leaves gently and pat them dry. Their mild, slightly nutty flavor works beautifully in salads, sandwiches, or as a fresh bed for grilled meats. For something different, try wilting them lightly in a pan with garlic and olive oil, or blending them into a vibrant pesto.
Two simple recipes to try:
- Oak Leaf Lettuce & Citrus Salad
Toss torn leaves with segments of orange or grapefruit, thinly sliced red onion, and a sprinkle of feta. Drizzle with a honey-mustard vinaigrette. - Lettuce-Wrapped Spiced Chickpeas
Sauté chickpeas with cumin, paprika, and a dash of lemon juice. Spoon into large lettuce leaves, top with yogurt and fresh herbs, and fold like a wrap.
For a refreshing twist, blend a handful of oak leaf lettuce into a green smoothie with apple, cucumber, and mint. Or, if you’re feeling fancy, muddle a few leaves into a herbal gin spritz with elderflower liqueur, gin, soda, and a squeeze of lime.
Whether you’re snipping leaves under the open sky or turning them into a meal, oak leaf lettuce brings a little extra joy to the table.