Butter head lettuce or butter lettuce is the traditional basis for a delicious salad and goes well with any kind of meal. Its mild, sweet flavour is what makes it so versatile. The succulent leaves contain moderate amounts of vitamin C and range from light yellow in colour, through to medium green and red. Even the red types (also known as mignonette) are mildly sweet. Some of the new varieties, such as salanova have lots of small leaves that separate easily with just one cut.

As this lettuce is relatively round and flat it is best to remove the core using a corer or a knife. To do this remove any roots from the bottom of the lettuce, and tip lettuce head upside down. Place the corer in the middle of the lettuce and push down. All the outside leaves should separate from the core.

Rinse leaves under a tap and pat or spin dry. When using leaves in a salad make sure the leaves are dry or the dressing will roll of and sit at the bottom of the bowl.

Look for lovely green leaves without any damage or sliminess and a nice cozy cluster of leaves in the centre, not too floppy or limp. This type of lettuce doesn’t keep for too long, especially if there is any damage to the leaves, but is best kept in a water free, open plastic bag with the head facing upwards.

This type of lettuce is best used in salads. The baby-sized varieties are usually the right size without the need to cut them.

Try mixing different types of salad leaves such as red corral leaves together with the Butterhead to add different textures to the salad.

A light white balsamic vinegar dressing works well with butter lettuce.