What is the best type of lettuce for salad?
Here’s a basic formula: Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio.
What is the difference between Lettuce&salad greens?
Common loose-leaf lettuces are red and green oakleaf. Salad greens comprise a larger group of leafy vegetables, such as arugula, watercress and the chicories, which also make great additions to your salad bowl. Toss up a mixture of lettuces and salad greens for a more interesting texture and flavor.
What are the different types of salad greens?
But, let's be clear about something, the term ‘salad greens' is a little misleading: some types, like dark leafy greens and bitter lettuce varieties can really take the heat and be slightly sautéed, stirred through warm dishes, and—hello Romaine lettuce—grilled! 1. Butterhead lettuce Butterhead lettuce gets its name from its soft, delicate leaves.
What is the best way to cut lettuce for salad?
Cut head lettuces about 1 inch above the lowest leaves. As soon as loose-leaf and romaine lettuces are big enough to spare a few leaves, snap off individual leaves from the outer edges of the head. Baby lettuce blends or mesclun can be cut with scissors about 1 inch above the lowest leaves.
What leaves are best for salad?
Ultimate guide to salad leavesWatercress. With a citrusy, spicy onion taste, watercress is great with fish and you can whip up a sauce for salmon fillets in moments by blending watercress, crème fraiche and lemon juice.Romaine/cos lettuce. ... Rocket. ... Red chard. ... Baby leaf spinach. ... Radicchio.
What leaves are used in salads?
9 Common Types of Salad GreensGreen Leaf or Red Leaf Lettuce. These two types of lettuce are packed with bright leafy flavor. ... Arugula. Arugula has a peppery bite to its lacy and delicate leaves. ... Napa Cabbage. ... Bibb, Butter, or Boston Lettuce. ... Frisee & Chicory. ... Escarole. ... Romaine. ... Iceberg.More items...•
What lettuce is used for salads?
Choose dense, heavy head lettuces with bright color and no browning on the outer leaves. Choose loose-leaf lettuces that have crisp leaves with no signs of wilting. Salad greens should have good color with no yellowing, wilting or brown spots.
What is the name of salad leaf?
For clarification's sake, types of lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine. A prime example of a crisphead is iceberg lettuce: its round head is made up of tightly packed, crunchy leaves.
What are the 5 main salads?
The five basic types of salad are green salads (tossed or composed), bound, vegetable, fruit, and combination. The five basic salads that can be served throughout the course of a meal are starter, accompaniment, main course, intermezzo, and dessert.
What are green salad leaves?
Salad greens are leafy greens which are used to make salads. Lettuce is a common and well known example of a salad green, but other greens ranging from arugula to mustard greens can appear in salads.
What is the healthiest leafy green?
1. Spinach. This leafy green tops the chart as one of the most nutrient-dense vegetables. That's because 1 cup (30 grams) of raw spinach provides 16% of the Daily Value (DV) for vitamin A plus 120% of the DV for vitamin K — all for just 7 calories ( 1 ).
What is the healthiest lettuce for salads?
Butter lettuce Also called Boston or bibb lettuce, butter lettuce is the most nutritious of the lettuces on this list. The leaves are higher in folate, iron, and potassium than iceberg or leaf lettuces.
What is healthiest salad?
When it comes to leafy greens, darker is better. They have the most nutrients. Case in point: Kale and spinach have over 10 times more immune-boosting vitamins A and C than iceberg lettuce.
What are the 4 main types of lettuce?
Lettuce varieties are placed in one of four categories: butterhead, crisphead, loose-leaf and Romaine.
What do u put in a salad?
Here are the top 20 healthy salad toppings.Chopped Raw Vegetables. A typical salad starts with raw greens, such as lettuce, spinach, kale, mixed greens or arugula. ... Nuts and Seeds. ... Dried Fruit. ... Whole Grains. ... Beans and Legumes. ... Fresh Fruit. ... Baked Tortilla or Pita Chips. ... Shredded Hard Cheeses.More items...•
What is the most popular lettuce?
Crisphead, also known as iceberg or head lettuce, is one of the most widely used lettuces.
1. Butterhead lettuce
Butterhead lettuce gets its name from its soft, delicate leaves.
2. Iceberg lettuce (also known as crisp head lettuce)
The crunchiest, juiciest (and some say ‘boring-est’) of salad leaves.
3. Loose leaf lettuce varieties (Oak leaf, lollo rosso and bianco, red- and green leaf, Batavia etc.)
So-called because they grow in loose, leafy clusters, these lettuce varieties grow abundantly—which might be the reason they are near constants in supermarkets, salad mixes, and home-gardener’s veggie patches alike.
4. Romaine lettuce (also known as cos or gem lettuce)
We at Kitchen Stories like to think of romaine as the classier iceberg. Its ribs are equally as crunchy, but there’s added texture, flavor and nutrients in the leaves.
1. Arugula (also known as rocket or roquette)
Peppery arugula is not known for its subtlety—it’s always in the starring role whether used alone or in combination with other leaves.
2. Baby beet leaves (also known as red chard)
With their deep red stalks, baby beet leaves add a pop of color to salads and add a note of beet’s signature earthiness. Flavor pairings: Like beets themselves, baby beet leaves go well with salted cheeses like feta, nuts, and refreshing herbs like mint. Prep notes: As well as being mixed through your favorite salads, the leaves can be lightly sautéed added to warm grain salads..
3. Baby spinach leaves
Baby spinach leaves are harvested earlier than mature spinach, giving them a milder flavor and more tender leaves. Flavor pairings: Use vinaigrettes to add a splash of balanced acidity to baby spinach leaf salads, as well as fruits like orange and apples.
Iceberg
You're probably familiar with iceberg, one of the most common varieties of lettuce. Refreshing and watery, fresh iceberg is often found in wedge salads. You'll also find it shredded and stuffed into tacos or sandwiches. Iceberg lettuce grows in medium-sized heads and its tightly packed leaves range in color from pale to medium green.
Romaine
Here's another common type of lettuce. Romaine leaves are large, sturdy, crisp, and can have a slightly bitter flavor. Thanks to a thick center rib, fresh romaine leaves deliver a satisfying crunch with every bite. This hearty lettuce variety can stand up to heat, so it's a great option for grilling. It's also associated with Caesar salads .
Arugula
Arugula, a leafy green that originated in the Meditteranean, is known for its tender texture and earthy flavor. A slight peppery kick means it pairs well with lemony dressings or as a basil stand-in in pesto sauces. While it's most commonly used as a salad green, it's also frequently found in sandwiches or on top of pizza.
Leaf Lettuce
Leaf lettuce comes in three varieties: red, green, and oak. They grow on a single stem instead of a head, which means it has a shorter shelf life than other types of lettuce (it's also more prone to wilting, so stick to light dressings). Its mild flavor and texture makes it perfect for salad green mixes.
Boston Lettuce
One of the two common types of butterhead lettuce, Boston lettuce has large leaves that are soft and mild in flavor. The dense leaves are slightly cupped, which makes them perfect for lettuce wraps .
Bibb Lettuce
Bibb, the other common butterhead variety, is slightly smaller and sweeter than Boston lettuce. It's larger than most types of lettuce, though, so it also makes a great base for lettuce wraps .
Mesclun
Mesclun isn't exactly a type of lettuce — it's a mix of salad greens that originated in Provençal France. It typically includes leafy lettuces, arugula, and other leafy greens and herbs (such as endive and chervil). Use mesclun to make salads, blend it into smoothies, stuff it into sandwiches, or as a bed for an entrée.
Romaine Contains Folate, Vitamin A, and Vitamin K
Why It’s Healthy Romaine lettuce’s dark green color, long leaves, and crunchy texture make it a very popular salad base. Two cups of romaine fulfill about one-third of your daily requirement for folate, almost one-half of your daily vitamin A, and almost all of your vitamin K, per the USDA.
Butter Lettuce Is a Good Source of Vitamin A
Why It’s Healthy Butter lettuce — including both Bibb and Boston varieties — has a soft, buttery texture and a slightly sweet flavor. It has a tightly folded head that is bright green on the outside, yellow on the inside, and is often sold with the roots attached to preserve freshness.
Sourcing the Best Salad Greens
To get the most out of your greens, you want to start with the freshest leaves. Look for leaves that are vibrant and have snappy texture. Avoid lettuce that looks tired and limp or bunches that have been picked over and are showing excessive creasing.
Storing Your Salad Greens
The enemies of lettuce are dry air and heat, both of which evaporate moisture from the delicate cell walls of the plant. Once you purchase your lettuce, it’s best not to let it linger outside of the icebox for too long. Make your market trip your last stop on your way home.
Most Perishable: Use Within One to Two Days
These greens will only withstand minimal handling. Mesclun: Mesclun is a generic term used to describe any variety of leaves harvested when they are young and at their most delicate texture and flavor. They are fragile and must be washed with the lightest touch.
Prepping Salad Greens to Make Them Last Longer
Before you use any salad greens, they need to be washed thoroughly. Salad greens are often sandy or gritty and you want to wash all of that away. Greens can also harbor bacteria and washing your leaves thoroughly is the best chance of removing such contamination.
Refreshing Tired Salad Greens
If you find yourself with some greens that are lacking a little luster, it’s easy to perk them back up. Simply plunge delicate lettuces into a sink or large bowl of iced water for 15-20 minutes. Drain and dry and they will look brand new.
Use it Up!
If you find yourself with an abundance of lettuce leaves, you can use these ideas to put them to work:
Recipe
Sautéed lettuce. Yes, it’s a thing. And a very delicious thing if you believe the French. This combination is a classic side that is as elegant as it is easy. Because you are going to cook the lettuce leaves, this is a great recipe for using up the bits of salad greens that are threatening to whither in your crisper drawer.
