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lettuce |
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lettuceAnnual plant whose large edible leaves are commonly used in salads. There are many varieties, including the cabbage lettuce, with round or loose heads, the Cos lettuce, with long, upright heads, and the Iceberg lettuce, with tight heads of crisp leaves. They are all believed to have been derived from the wild species L. serriola. (Genus Lactuca, especially L. sativa, family Compositae.)
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| 4 ounces finely chopped bluefin tuna 2 tablespoons canola oil 2 tablespoons sriracha* 1 tablespoon mayonnaise Juice of 1 lime 4 round rice papers, from above 4 Boston lettuce leaves, thick rib removed 2 teaspoons hoisin sauce 4 Thai basil leaves 4 4 x 1/4-inch sticks peeled jicama 1/2 cup quinoa, lightly toasted 3 cups water 1/2 cup carrot, peeled and grated 1/2 cup zucchini, grated 1/2 tablespoon rice vinegar 1/2 tablespoon tamari soy sauce 1 tablespoon parsley, chopped 1 teaspoon olive oil 8 Boston lettuce leaves extra-virgin o salt and freshly ground black pepper 8 Boston lettuce leaves Cook the lentils in 6 cups boiling water until tender but not soft, about 25 minutes. |
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