Page 4 - CBI Produce

LETTUCE GUIDE

LETTUCE NAME CHARACTERISTICS

These curled leaves tinged with yellow and green are slightly bitter in taste, have
a crunchy stem, and add a lot of texture. Their pale green, white, and yellow
FRISÉE
coloring is a result of the producer shielding them from light during the growing
process. Frisée is closely related to escarole.

Possibly the most well-known variety of salad green, arugula forms the basis
of many a salad. Originating from the Mediterranean, this green tastes more
ARUGULA
peppery than bitter and is especially associated with Italian dishes like pesto.
The edges of baby arugula aren’t as defined.

The unique oval shape, soft satiny texture, and slight bitterness all mean endive’s
ENDIVE a great addition to any salad. It’s scoop like shape makes for edible servers,
perfect for small appetizers.

Pronounced “rah-dick-ee-yo,” you can find this deep red-purple vegetable sold
either as a compact round head, as pictured, or shaped like its relative, the
RADICCHIO
endive. The bright coloring makes it stand out. When cooked, the red-purple hue
turns brown and what was once bitter becomes sweet.

This Japanese mustard green is typically sold as part of a pre-made salad mix
but can be purchased loose at the farmers’ market or specialty shop. Mizuna has
MIZUNA a relatively strong pungent flavor when compared to other salad greens, but its
flavor won’t overpower a dish. The small jagged edges that make mizuna look
like miniature oak leaves add a lot of texture.

Related to frisée, this mildly bitter leafy green is large and crisp. Escarole is often
ESCAROLE
used in soups and paired with beans, reflecting its popularity in Italian cuisine.

When the leaves of the beet top are immature, they are tender and slightly spicy.
BABY BEET GREENS The purplish-red veins are visually striking and can dress up any salad. When
wilted, the veins become brighter in color and a little bit sweeter.

The most popular type of cress sold in the United States. Other varieties include
upland cress, curly cress, and land cress. A peppery taste is characteristic of all
WATERCRESS
varieties. Sold in bunches, watercress has a tough, fibrous stem and small green
leaves. Be sure to wash cresses thoroughly, since they often grow in sandy ground.

The small, rounded leaves of this Asian salad green have a mild, mustardlike flavor.
The texture is similar to that of baby spinach, and one can be swapped for the
other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased
TATSOI
whole, in the shape of a rosette, and it is often cooked intact in Chinese stir-fries.
Like mizuna, tatsoi is often available only at the farmers’ market or specialty
gourmet shops.

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