Frisee is a member of the endive/chicory family with finely curled leaves and a slightly bitter flavour. It is extremely popular in France, and truly one of the most elegant of the salad vegetables. As the plant reaches full size, the outer leaves are gathered up and tightly bound with an elastic band, excluding sunlight to its newly forming inner leaves. This makes the frisee more tender and gives it its singular two-tone appearance. Frisee is best served raw with a sharp acid dressing to offset the bitterness.
Green Lettuce is a mild-flavoured, leaf vegetable commonly used in salads and sandwiches. The green leaf variety has tender, delicate green leaves that are not as crisp as romaine or iceberg.
Iceberg lettuce is a variety of lettuce with crisp leaves which grows in a spherical head resembling cabbage. It has a mild flavour and firm, crunchy texture, making it a good choice for salads and sandwiches. When used in combination with other varieties of lettuce, iceberg lettuce will contribute a pleasant crunch to salads. Another positive aspect of iceberg lettuce is that it lasts a long time in the refrigerator, making it an economical choice since it minimizes spoilage and waste.
Red Leaf Lettuce
Red leaf lettuce is a form of loose-leaf lettuce, very comparable to green leaf lettuce. It packs a high nutritional value. They tend to have a mild taste, nice crunch, and are used in a variety of dishes. Red leaf lettuce has the advantage of adding some very appealing colour to a salad or sandwiches.
A green leafy plant commonly used in salads. Rocket has a pungent, peppery flavour that is exceptionally strong for a leafy green veggie. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pasta or meats in northern Italy. Raw rocket is often added to pizzas just before the baking period ends or immediately afterwards, so that it will not wilt in the heat. It is also used with salad, tomatoes and mozzarella cheese.
Romaine lettuce is a variety of lettuce that grows in a tall head of sturdy leaves with firm ribs down their centres. Unlike most lettuces, it is tolerant of heat. The thick ribs, especially on the older outer leaves, should have a milky fluid which gives romaine the typically fine-bitter herb taste. Romaine is most commonly used in ceasar salad. Romaine lettuce is also used widely in Middle Eastern cuisine.