Blended celtuce leaves with a small amount of white vinegar to help slow oxidation and 5% water. After straining, the resulting juice still oxidized relatively quickly.
The result is grassy with notes of apple.
Celtuce is a stem form of cultivated lettuce, Lactuca sativa, selected for its enlarged crisp stalk rather than a leafy head. Like other lettuces, it exudes white latex when freshly cut. The stalk is the characteristic food part, while the leaves remain usable but are secondary to it.1
Footnotes
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Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen, rev. ed. (Scribner, 2004), PDF p. 333. ↩