Salad Greens

Arugula: can be recognized as a cluster of dark green leaves on a stem. The flavour is peppery. It is also referred to as ‘Rocket’.

Belgian Endive: resembles small parcels of bok choy. Look for the creamy white with pale yellow tips. The flavour is slightly bitter, but will give your salad a nice crunch.

Butter: can be recognized by the loosely packed mint green leaves. Is a wonderful rich tasting lettuce. Is stored in the refrigerator with the root immersed in water. Is also referred to as Boston or Bibb lettuce.

Curly Chicory: can be recognized by it’s ‘feather duster’ appearance. The leaves sprout up the stem and are plentiful. The flavor is bitter. Use sparingly, and enhance by using fruity or savory dressings.

Curly Lettuce: is available in red tops or green tops. It is very leafy. A creamy dressing best suits this lettuce as it gets hidden in the leaves.

Escarole: is a variety of endive that is leafy, starts out green and fades to mellow gold at the core. The flavor is a delicately bitter and nutty.

Iceburg: is the most commonly used lettuce. Is purchased in large round heads of a light green color. The flavour is very mild but is usually quite crisp.

Lamb’s Lettuce: can be identified by the tongue-shaped lettuce leaves. The flavor is sweet and nutty. Leave the bunches intact and place them on top your salad for added presentation.

Lollo Rosso: resembles curly lettuce only the tops are more prickly. They also grow green or red bordered. A real bonus to add character to the salad.

Mesclun: is a popular mixture sold now bulk in supermarkets. Is an assortment of young tender field greens that can include: red leaf, oak leaf, radicchio, frisée, dandelion greens, mizuna, tatsoi, arugula, spinach or beet greens. Shop wisely and wash thoroughly, as this blend tends to wilt soon. Be light with the vinaigrette dressing so as to not overpower.

Oak Leaves: can be recognized by its red or green long slender leaves. It has a delicate, tender taste. Shop wisely, as it is fairly expensive.

Radicchio: small round ‘cabbage like’ heads in a bold burgandy color streaking to white at the edges. Has a bitter, peppery flavor. Needs getting used to.

Romaine: large elongated sturdy leaves grown in heads. The inside leaves and core are wonderfully crisp but tender. Is the lettuce used in Caesar salad.

Watercress: are bunches of tiny round leaves. The flavor is tart and peppery. Use sparingly as it will overpower. It keeps in the refrigerator with its roots immersed in water.