I guess I already told several times that I never ate any bitter vegetable before. Green vegetables such as lettuce, pechay, mustard and bitter melon. I learned eating them as I grew up, through friends influence and ultimately via my wife’s force. They were always encouraging me to try, often saying it’s good and nutritious. My wife is often cooking bitter vegetables even if she was well aware that I was not fond of those.
I learned eating lettuce first when I was in college. I liked it because it is crispy. Remember any flat tasting biscuit or chip are enjoyable to eat when crispy, not otherwise. Lettuce is also taste bitter but can be masked easily with any dip. The plain mayonnaise is the best but other non-salad dip may do – ketchup and Mang Tomas.
Another Lettuce in CvSU SAKA Project. Anyone familiar with the traditional curly lettuce leaves would never thought it is a lettuce. Appearance is not a close match. It appears more like pechay or mustard.
It is a Romaine lettuce. It is eaten in the same way as regular curly version. Its base resembles any brassica species. The leaves are sleek, erect with a bit bent tip. It has the same crisp and bitter taste with a slight impression of cottony texture. Leaves tip are the best. Bitterness gets more intense down to stalk base.
I am to lazy to buy or prepare any dip so I usually eat them as is.