Escarole's broad, slightly bitter outer leaves have the taste and crunch to stand up to sweet, tangy salad dressings. The pale inner leaves are great in any salad that calls for a warm dressing. The meaty outer leaves have fuller flavor.
Sharp, bold, and bitter, with parsley's juiciness and fresh flavor. Watercress adds feisty, fresh sharpness to a sandwich or a salad. It mellows when cooked, so enjoy this nutrient-packed green in soups and sautés.
Sweet and mild. Just a step away from iceberg. It's crispy, crunchy, mild, and holds every kind of salad dressing. Green leaf can expand your lettuce horizons.
Iceberg is the king of crunch in the lettuce family, with a little sweet snap in every bite. Crisp and cool, with the oomph to stand up to the biggest burger without wilting.
Radicchio has an unmistakable snappy bitterness that's a great contrast to the mild sweetness of other lettuces and baby greens. It's a lettuce with backbone. Its distinctive flavor, candy-cane color, and crinkly crispness add spirit to salad. And, though salad is its natural hangout, radicchio has enough character to stand up to grilling, sautéing, or baking.
If you closed your eyes you'd have a hard time telling the difference between mild-flavored, moderately crispy red leaf lettuce and green leaf. But you probably eat with your eyes open, and red leaf's biggest virtue is visual. Use as you would green leaf lettuce.
Romaine is sweet and crunchy and makes the perfect Caesar salad or sandwhich garnish. The innermost leaves "the heart" is very mild and crisp.
