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“Kit," said a female voice, "what's wrong with the fridge? All the food's gone. No, wait, there's a really ugly alien in here disguised as a leaky lettuce. Hey, I guess I shouldn't be rude to it; it's a visitor. Welcome to our planet, Mr. Alien!"
This was followed by some muffled remark that Nita couldn't make out, possibly something Kit was saying. A moment later, Kit's sister Carmela's voice came out of Nita's refrigerator again. "Hola, Nita, are your phone bills getting too big? This is a weird way to deal with it...”
― Diane Duane, Wizard's Holiday

“Laminated Lettuce ... perfect for holiday gift giving.”
― Alton Brown

“Theodora glared at me, but Mrs. Murphy Sallis gave me a brief smile and offered me her hand, which was as smooth and soft as old lettuce.”
― Lemony Snicket, Who Could That Be at This Hour?

“...so even if spring continues to disappoint
we can say at least the lettuce loved the rain.”
― Lisa Olstein

“I've ordered ice-cold ficoide in truffle vinaigrette. Ficoide is a rare kind of salad with thick fleshy leaves prettily arranged round a delicious pulpy stem. I don't know where you buy the stuff. At Chez moi I have ordinary lettuce and romaine lettuce, and also rocket which I toss into gravy because I've got an idea rocket is a meat-like plant: I'm keen to reconcile it with its animal tendencies. It's a waste because most people leave it on the side of the plate, shriveled and pathetic as if it were a failed garnish. Still, I press on with my attempted trans-categorization: I feel it's what the various foodstuffs expect of me, what I'm supposed to give to the world. Rocket with meat. Avocados with fruit. White wine with cheese. I realign friendships, cheat at Happy Families.”
― Agnès Desarthe, Chez Moi: A Novel

“Gabriel Solomon, our sandy-lashed, red-haired, soon-to-be-surgeon waiter, recited the night's menu: salad, broiled salmon, boiled red potatoes, sliced tomatoes and corn on the cob, all served family style. A vast slab of butter lay on a white plate next to baskets of bread- white Wonder bread and buttermilk biscuits, neither of which had ever touched our lips. There was a bottle of Hershey's chocolate syrup in the center of the table, a novelty for Jews who didn't mix dairy foods with meat. "The milk is from the farm's cows," Gabe explained. "It's pasteurized but it doesn't taste like city milk. If you'd like city milk, it will be delivered to you. But try the farm milk. Some guests love it. The children seem to enjoy it with syrup." Gabe paused. "I forgot to ask you, do you want your salad dressed or undressed?" Jack immediately replied, "Undressed of course," and winked.
My mother worried about having fish with rolls and butter. "Fish is dairy," my father pronounced, immediately an expert on Jewish dietary laws. "With meat it's no butter and no milk for the children."
Lil kept fidgeting in her straight-backed chair. "What kind of food is this?" she asked softly. "What do they call it?"
"American," the two men said in unison.
Within minutes Gabe brought us a bowl filled with iceberg lettuce, butter lettuce, red oak lettuce. "These are grown right here, in our own garden. We pick the greens daily. I brought you some oil and vinegar on the side, and a gravy boat of sour cream for the tomatoes. Take a look at these tomatoes." Each one was the size of a small melon, blood red, virtually seedless. Our would-be surgeon sliced them, one-two-three. We had not encountered such tomatoes before. "Beauties, aren't they?" asked Gabe.
Jack held to certain eccentricities in his summer food. Without fail he sprinkled sugar over tomatoes, sugared his melons no matter how ripe and spread his corn with mustard- mustard!”
― Eleanor Widmer, Up from Orchard Street

“Gus took a deep breath, taking in the wondrous scent of fresh herbs, ran her eyes over the stalls of red and yellow tulips and the tables mounded with ramps, asparagus, sorrel, chives, and mushrooms. Farther along she could make out the crisp spring lettuces, the romaine and spinach and what was known as a merlot, with its wonderful ruffled edges and bright green ribs. Gus longed to crunch on a few baby carrots, dreamed of giving them a quick blanch and a dab of butter and parsley. Yum!
She wanted a chance to wander through the crowd, imagining how she'd put together an early spring vegetable soup, and savor a cup of tea as she people-watched the comings and goings of the green market.”
― Kate Jacobs, Comfort Food

“Buster's daughters certainly hadn't spared any expense, and, surprisingly, had chosen the perfect dishes--- ham biscuits, maple ham slices with artichoke relish, golden pimento mac and cheese, and a tray of salad. Not a morsel of frozen seafood in sight! Of course, I gave all the credit to the caterer, one of the best in Charleston. I was impressed by the beautiful blend of lettuces, Bibb, frisée, and red oak.”
― Victoria Benton Frank, My Magnolia Summer