Do you remember when the simple phrase, “I’ll have a salad” was just that and nothing more? When no one asked questions about the type of greens or ingredients or salad dressing? I can’t and I bet you can’t either. Let’s face it, the salad we knew as kids no longer exists.
Ordering a salad is like ordering a soda, you have to be specific. There are just so many choices and if you ask me, it seems like these days, if it’s green (or maybe not) and not poisonous, it can be used in a salad. In the past, looking forward to the arrival of leafy vegetables was one of the joys of springtime. Now, go into your local supermarket chain and there are several varieties of lettuce and herbs year around.
Rich in vitamins A and C, lettuces, chicories, leaves and salad herbs come in many flavors, colors and textures. They can be used in salads, soups, as a garnishment, or even cooked. The following is a brief explanation of the different kinds available for edible consumption.
* Loose-leaf or salad-bowl lettuce- This type has leaves that are easily separated and can be harvested without picking the whole head. They are usually more delicate in flavor. These can be fun to mix for color and texture and include Llolo biondo, Llolo rosso, and Red oak leaf lettuce. The last two being tinged with red.
* Round lettuce- Include Butterhead, Bibb, Batavia, and Boston. These have a compact head, solid core and soft tender leaves. The outer leaves have a stronger flavor than the inner ones and are very delicate.
* Long lettuce- Such as Romaine is robust with dark green flavorful leaves. Also known as Cos, this lettuce is the favorite for use in Caesar salad.
* Crisphead lettuce- Also called iceberg, has a crunchy texture with very little taste.
* Chicories- Are lettuces that are slightly bitter and very good when cooked in vegetable dishes. The vegetables known as endive are also known as chicories. Belgian endive lends itself well to salads and braising. Chicory or curly endive has lacy leaves of white, yellow and green. Escarole is a cross between chicory and lettuce I love it in pasta with olive oil, garlic and pinenuts. It is has more of a bitter taste than lettuce.
* Radicchio- Is a red-leaf variety of chicory. It is used often as a garnish or a bed to hold hot and cold salads because of its bright reddish-purple color. It can also be quartered and barbecued. It is somewhat bitter.
* Arugula- Has a sharp peppery flavor. It can be sautéed and served hot or its long slender leaves that resemble radish tops can be mixed in a salad. Favored in Italian cuisine, it is also good in risotto dishes.
* Dandelions- Young jagged leaves make a delicious salad. The most tender leaves appear in the spring, and the older leaves should be blanched or wilted with a hot dressing to tenderize them.
* Nettle- Use only the edible tender tips of this plant. Great in soups and vegetables. Finely chop and add to soft cheese for tasty ravioli filling.
* Sorrel- Very rich in vitamin C. The pointed leaves are very acidic which give it a tart flavor. Use in small amounts or the flavor can overpower. Like spinach, its volume diminishes when cooked.
* Purslane- this plant is often considered to be a weed, yet it has crisp, very flavorful leaves. Used like spinach, it can perk up any salad, cheese or butter.
* Watercress- this plant needs very clear water to grow, therefore it is usually commercially cultivated. Great in cream based soup or to flavor meat, fish or butter. It is very fragile and should be used the same day as purchased.
* Nasturtium- Leaves have a peppery flavor and can be used in salads, blended with cheese, added to scrambled eggs or omelets.
Be brave and try something other than that traditional house salad. Check out the farmer’s markets (such as the Clayton Farmer’s Market which blocks off Clayton streets every Saturday to sell locally raised produce) or your local supermarket for different varieties. Go without the iceberg for the summer. And even though you could probably go out in your backyard and gather enough greens for tonight’s salad, try these recipes, they have already been tested, and will probably taste better than Green Lawn Clippings mixed with Maple Leaf and Clover tossed in a Balsamic Vinaigrette.
This article appears in March 2024.