Arugula , also know as Rocket, grows wild in the Mediterranean and in China. The easily cultivated peppery-nutty green became hugely popular in the last few years. The more mature leaves are very strongly flavored, enjoy them sautéed. Use the tender leaves in salads.

Belgian Endive -is full flavored with a hint of bitterness. The mineral rich, compact oval head heads are grown under ground, keeping the plant from maturing into a chicory and resulting in the pale creamy white colored leaves.

Limestone Lettuce , also known as bibb or Boston lettuce, has mild flavor and tender “buttery” leaves (it’s sometimes called butter lettuce). The soft leaves require a delicate touch when handling.

Lolla rosa is a bronze lettuce with red-edges and frilly and deeply curly leaves. It’s described as having a super “lettuce” flavor.

Mache or Corn Salad has the mildest flavor and the softest texture of any salad green. The leaves form pretty rosettes. It’s best eaten very lightly dressed.

Radicchio Deep-red purple leaves form compact round heads. One head yields many leaves. The Italian green adds beautiful color, and a distinctive, slightly bitter flavor to salads.

Spinach an old favorite, originated in Persia. High in iron and calcium, the tender baby leaves are best for salads. For convenience buy packages of pre-washed baby spinach.

Red Mustard or Gai choy- is an Asian mustard. It has finer foliage than common mustard, but has the same spicy flavor. The coppery colored leaves are very pretty in salads.

Tatsoi or Rosette Bok choy, is a small, dark green, spoon-shaped leaf. It is related to bok choy. Rich in calcium and vitamins, it’s as delicious in stir-fries as it is in salads.

Mizuna or Mizuna Mustard has an earthy-sweet, mild mustard green. The leaves are delicate and pretty and are often planted as an ornamental.

Watercress has a pleasant pungent flavor. it grows wild in streams and lakes and is cultivated as well. Related to mustard, the pretty leaves are good in salads and are often used as garnish.

Herbs Herbs with tender, non oily leaves, such as basil, tarragon, parsley, chervil, dill and tarragon make excellent additions to the salad bowl.

Sprouts , such as mung, pea, broccoli and sunflower are another great way to add flavor and texture as well as nutrients.

Salad Making Tips

Purchase

For best quality and variety, try to buy your greens direct from growers at farmers markets. Better yet, cultivate your own. Many seed companies offer seeds for unusual varieties unavailable at the market. Nothing beats the flavor of fresh-picked homegrown salad greens and spouts.

For convenience or “salad emergencies” keep a bag of prepared salad greens on hand. The pre-wash baby spinach leaves are very good quality.

Clean

Wash greens in cold water. Delicate, sandy greens can be soaked in the sink or large bowl. to remove grit and dirt. Sturdier greens can be washed in a water-filled salad spinner. Compact heads of lettuce such as radicchio and Belgian Endive require only a quick rinse.

Dry

Invest in a salad spinner to effectively dry greens without bruising them. Dry greens as thoroughly as possible so as not to dilute your dressing. In a pinch, try layering greens between clean tea towels and roll lightly.

Keep

Store washed greens wrapped in a clean tea towel or paper towel in a reusable plastic bag or container. Make sure that your refrigerator is not too cold. Lettuce and greens freeze easily and once frozen are ruined.

Prepared undressed salads can be kept fresh until serving in a bowl wrapped tightly with plastic wrap and refrigerated.

Dress

Don’t ruin a beautiful salad with too much dressing. A light dressing allows the flavors of the salad vegetables to come through. Start with a small amount just to lightly moisten the salad. Guests can always drizzle individual salad with more dressing if desired after serving.

Serve

Serving a salad on chilled plates keep it cold and adds an elegant touch.

Green salads don’t keep. Be sure to enjoy quickly after dressing.