Salad Greens

A salad with greens sounds easy enough. You can buy packaged mixed greens at the grocery store and serve as is, although you should always wash them first even if the label says they are triple washed.

 

However, it is more economical and arguably more fun to create your own combinations of greens. Here is a list and brief description of some lettuce leaves you are likely to find:

 

Arugula – These spicy, single leaves, are popular in Italian cuisine. Use as an accent with other greens or arugula lovers can make it the focus of a salad topped with shaved parmesan cheese. It’s pretty easy to grow in a small garden.

 

Belgian endive – A small, elongated, smooth leaved head of white to very pale green leaves. Slice into rounds to add a tangy crunch to salads. The whole leaves make excellent scoop for dips.

 

Bibb – A variety of Boston lettuce and member of the butterhead family. It is, firmer, greener and usually more expensive than Boston.

 

Boston – A butterhead lettuce with very soft pale green outer leaves and slightly crunchy core.

 

Chicory – Encompasses a large variety of greens, but the name on its own generally refers to the deep green, curly loose-leaf head of slightly bitter leaves that are a good accent in mixed green salads.

 

Escarole – Similar to but more dense than chicory. Also excellent braised with olive oil and garlic, or added to soups.

 

Green leaf – A loose leaf lettuce without distinctive taste or texture, it’s good as a building block for mixed greens that include other spicier or crunchier ingredients.

 

Iceberg – a pale green head lettuce pretty much in its own category. It lacks for flavor but provides great crunch. Nutritionally weak compared to other greens, but very popular and keeps well. A wedge of iceberg cut from its heart is a good vehicle for a thick dressing like blue cheese.

 

Mache – Mache is overpriced and possibly overrated, but I’m including it because I love its buttery sweet taste and the textural contrast of its smooth leaves and soft stems.

 

Radicchio – The more common variety of this member of the endive family is a small round head of deep red and white leaves. Its assertive taste can be appreciated by adding bits of torn leaves to mixed greens. Its presence is most likely in Italian cookery.

 

Red leaf – It's really just like green leaf, but the red tipped leaves make it much more interesting visually.

 

Romaine – If I had to pick one lettuce to live by, it would be romaine. Its elongated heads of bright green leaves include a solid crunch at the base and softer, textured sweetness towards the top. Romaine is the essential lettuce for Caesar salad.

 

Spinach – The single leaves of spinach come in smooth and wrinkled varieties and have versatile uses in cooked dishes. Raw baby spinach leaves are a delicious base for salad, either as part of a mix or as the base greens. Spinach with bacon bits, hard boiled egg and raw, sliced mushrooms make a great main dish salad.

 

Watercress – You may want to trim some of the length off the stems of these small, peppery leaves. Watercress provides a good accent to a lettuce mix, and can also solo as the salad for those who love the flavor.

 

 

Some suggestions for combinations of greens:

 

▪    Boston lettuce and watercress

 

▪    Romaine lettuce and escarole

 

▪    Bibb or Boston lettuce with Belgian endive and radicchio

 

▪    Iceberg lettuce and chicory

 

▪    Red leaf with romaine lettuce.

 

 

Washing and storing lettuce:

 

Aside from any invisible bacteria that could be lurking in your greens, you can expect to find bits of the soil they grew in so you should wash all greens carefully. Douse them in one or more bowlfuls of cold water until they are grit free. If the leaves seem especially dirty, wash them individually under running water before you douse them. Drain and discard any pieces that do not look perfect. Use a salad spinner to dry them, or roll in a clean cloth or paper towel. Place the toweled leaves in a plastic bag and refrigerate if you are not using them right away.