There is no end to the list of possibilities when it comes to cooking with delicious Spanish lettuce. But while some greens are delicious when served warm or even hot (just recently I was treated to a delicious tapa of braised endives at a Madrid restaurant), during the summer months the most appealing recipes are without a doubt salads, salads and more salads.
In addition to the many other varieties of salad greens available in Spain, one of the most beloved might be the deliciously crisp, tender and delicate cogollos de Tudela, small Romaine lettuce hearts that were originally cultivated in the area of Tudela (Navarre), and later in other areas of Spain. These lettuces are often served halved down the middle or cut into quarters and dressed with olive oil, vinegar and salt.
Simple and delicious, try this easy recipe for this refreshing dish with classic Spanish flavors: