Glenorie Hydroponics produces three main boutique lettuces:

GREEN OAK:

Description:

With its mild, soft taste and distinctive oak-shaped leaves, this lettuce can be enjoyed all year round. It is ideal is fresh salads, sandwiches and burgers.

RED OAK:

Description:

With its colourful and oak-shaped leaves, this delicious lettuce can be enjoyed all year round. It is ideal as an attractive garnish and in fresh salads.

BUTTER LETTUCE:

With thick, brightly coloured leaves, this mild tasting lettuce is a perfect all-rounder. It is great in salads and is also delicious in sandwiches.

RECIPE SUGGESTIONS:

Oak Salad*

Ingredients

• 1 green oak lettuce, leaves removed, washed, dried
• 1 red oak lettuce, leaves removed, washed, dried
• 2 shallots
• Parsley, ½ cup, finely chopped
• 1 bunch radishes, washed, dried, thinly sliced
• 1 large cucumber, thinly sliced
• 3/4 cup roasted cashews
Dressing
• 1/4 cup white wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 1/2 teaspoon caster sugar
• Juice of one small lemon

Method

Step 1
Combine lettuce, shallots, radishes, cucumber and parsley in a bowl, toss, cover and refrigerate for 1 hour.
Step 2
Make dressing: Combine all ingredients, with salt and pepper and shake well.
Step 3
Drizzle dressing over salad and add cashews. Toss and serve immediately.

*adapted from http://www.taste.com.au/recipes/7432/mixed+salad

Butter pea salad*

Ingredients

1 small head butter lettuce, washed and dried, leaves torn into bite-size pieces 
1 cup fresh shelled peas (young and tender)
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
1 Tbs. apricot vinegar (or white vinegar if not available)
1 tsp. finely grated lemon zest
Freshly ground black pepper
6 medium radishes, thinly sliced
4 shallots, sliced in 1cm pieces
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed basil
2 Tbs. thinly sliced chives
3 oz. freshly shaved parmeson
salt

Method

Combine oil, vinegar, lemon juice, lemon zest, and salt and pepper to taste.

Toss  peas in a small bowl with 1 Tbs. of the dressing. 

Toss the butter lettuce, radishes, shallots, and herbs in a separate bowl and slowly add remaining dressing.

Place salad to serve and top with the peas and parmeson.

*adapted from http://www.finecooking.com/item/5125/butter-lettuce