It seems that every time I look at a new salad recipe it calls for another type of lettuce that I am not familiar with. The type of lettuce you choose will make or break the salad. Texture and fiber content are usually the deciding factors when selecting the right leafy green.
But paging through every single one of my cookbooks (about 20 of them), not a single one gave a good description of each type of lettuce and how to use it optimally. Thus, I compiled a list of some of the most commonly cited lettuces in recipes and decided to do some research on the subject.
All lettuces are not created equal
Certain lettuces are more fibrous than others. Some are tender with a buttery texture. The Butterhead, Red Leaf, Bibb, Boston, head lettuce and Limestone varieties fit this category. They are easiest to digest so they are the most welcomed at the dinner table.
Others are slightly bitter and may be unappealing to some palates. These may include endive, curly endive, dandelion greens and radicchio. The more fibrous lettuces are escarole, Salad Bowl, Romaine and spinach. These hold up well when cooked or combined with heavier dressings.
Leaf for leaf, lettuce is an excellent source of amino acids, vitamins and minerals. High in water content and low in calories lettuce greens combine with any ingredient for a low-fat side dish. The classic European Green salad rounds out any meal.
A leafy history
It is not know for sure when lettuce first made its appearance into the world though it was recorded in Babylon texts as a "medicinal herb" around 800 B.C. Ancient Egyptians, Romans and Greeks all enjoyed this leafy green is one form or another. And the Chinese began growing it in the 400's.
Carried from Rome to France by Italian clerics in the 1300's, the long, tall variety was named "Romaine" by the French, a name we still use today. By the 1600's, all of Europe was eating salads, especially royalty. It is not sure when lettuce first came to North America but was most likely carried over by the early colonists.
Next time you are in the mood for salad, try mixing a few varieties together for an exotic spin on an old standby. To spice up salads, try slicing them up differently: sometimes shredded, sometimes thinly sliced or torn into bite-size pieces.
I like to soak one or two varieties together in cold water (to remove dirt and other unwanted guests), spin them dry and store in between layers of paper towels in a plastic, air-tight container. Prepared like this, they will keep for a week in the refrigerator. The assortments are ever-changing and keep my salad dishes from wilting over from boredom.
Quick Tossed Greens with Hot Goat Cheese Croutons
A combination of butterhead, baby spinach or green or red leafy varieties works well here.
Preparation Time: 15 minutes
Broiling Time: 10 minutes
Serves: 4 (3croutons per person)
4 cups of mixed salad greens, torn into bite-size pieces.
6 slices of log goat cheese (semi soft)
3 slices of sandwich bread (regular or whole wheat)
3 tablespoons olive oil, extra virgin
2 tablespoons raspberry vinegar (made from red wine)
salt and pepper to taste
Using kitchen shears or by hand, cut up salad leaves into small, bite-size pieces. Add to mixing bowl. Prepare dressing by whisking together oil, vinegar and salt. Toss with lettuce greens and set aside.
Toast bread slices. Quarter each slice.
Preheat broiler.
Cut goat cheese slices in half and top each bread slice with cheese half.
Arrange on cookie sheet and broil for 10 minutes or until cheese begins to bubble and brown.
Distribute salad equally onto individual plates. Top each bed of lettuce with 3-4 hot goat cheese croutons.
Serve immediately.
