Oak Leaf lettuce is best suited for both raw and cooked applications such as braising, boiling, and sautéing. When used fresh, the leaves can be torn or sliced and used as a crunchy element in a salad, layered in burgers or sandwiches, stuffed with fillings, or used as a bed for stir-fries, slow braised meats, and grilled fish. Oak Leaf lettuce can also be used in summer rolls, tacos, or for low carb wraps. When cooked, Oak Leaf lettuce can be braised and paired with seasonal vegetables and meats or is often incorporated into soups. Oak Leaf lettuce pairs well with pine nuts, walnuts, almonds, shallots, garlic, honey, cheeses such as Cabranes, Roquefort, and gorgonzola, red grapes, apples, oranges, pears, arugula, parsley, chervil, and carrots. The leaves will keep up to ten days when wrapped in paper towels and stored in a sealed container in the refrigerator. It is important to store the lettuce away from fruits such as bananas, apples, and pears as they release a natural gas which causes the lettuce to wilt.
Oak Leaf lettuce contains vitamins A, C, and K, calcium, iron, and anthocyanins which contain health-boosting antioxidants that have anti-inflammatory properties.