Old Tricks for Fresh Crunch: Reviving Your Week-Old Lettuce

"Lettuce is nothing short of a superfood," declares Dr. Maya Roseman, a nutritionist, on her health radio show at 103fm. According to her, when you look at the food composition tables, you'll find lettuce is packed with essential antioxidants that help prevent diseases: "Folic acid and iron, selenium, and other minerals. Comparing the antioxidant content with other, often more popular, vegetables reveals that lettuce contains as many, if not more, antioxidants. Adding just four lettuce leaves can double the volume of your salad and keep you full three times longer than a salad without lettuce."

Dr. Roseman further explains that lettuce leaves are virtually calorie-free, and they significantly reduce the intake of sugars and snacks. "Personally, I never make a salad without lettuce," she admits. "It's available year-round, costs much less than other 'super' vegetables, and significantly enhances any salad."

She goes on to explain how to salvage lettuce that's been in the fridge for a week. "It's a shame to throw it away because the nutritional value of lettuce remains. It's full of dietary fiber, vitamin C, folic acid, vitamin K, and chlorophyll. It's very satiating and has almost no calories."

"Instead of discarding the lettuce, there's a trick I learned 30 years ago: wash the lettuce leaves and tear them into medium pieces. Place the pieces in a bowl filled with very cold water and a tablespoon of sugar - yes, a tablespoon of sugar. Soak for about an hour, maybe a little more. The lettuce absorbs the water and a bit of the sugar, becoming 'crispier' than fresh lettuce and even tastier."

It's important to note that lettuce requires thorough cleaning according to Jewish law. Here you can read how to do it.