Organic Batavia lettuce
Batavia has an earthy flavour and a slight crunch to the leaves.
Batavia, the most common lettuce in France, can be red or green. It has an earthy flavour and a slight crunch to the leaves; they will stand up to a punchy acidic dressing without much wilting. The inner leaves are milder and sweeter, but the dark outer leaves are richer in vitamins and minerals.
Country of originGrown in
How to prepare
A good salad is all about balancing a variety of leaves with the right dressing. The basic ratio for a vinaigrette is 3 parts oil to 1 part vinegar. Add mustard, garlic, and salt and pepper to taste.
Store in the bottom of the fridge ? best eaten as fresh as possible. Whole leaves attached to the lettuce last twice as long as chopped, washed leaves. Delivered from our farm, so wash before eating.
Our lettuces are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).
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Batavia lettuce recipes
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Scandanavian smorrebrod with curried celeriac remoulade
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