Know Your Lettuce

This is the time of year for salads.Unlike other summer dishes, these can be varied thanks to the mammy kids of greens to start off with as a base. Home chefs just think there is only romaine and iceberg.They're sort of right, however there are so many different types that you can make an entirely different salad almost every night of the week. Yes, most Americans do buy more iceberg and Romaine than any other kind.Both have their merits.Sadly iceberg has the least nutrition and the least flavor but it is the best base for tossing a salad with strong flavors.A popular summer one is a wedge of iceberg drenched in bleu cheese.You could also add tomatoes and crumbled bacon too.Iceberg also is good for chef salads too, because of the variety of strong flavored meats and cheese.Romaine is another well loved type.It's the base of Caesar salads but can be used as a base for others as well.You can add sliced avocado slices along with tomatoes for a nice vegan side or main meal.Romaine is good too with turkey ,chicken and most seafood.For a more elegant bowl, think aboutbadding crab and lobster morsels with a simple oil and lemon vinaigrette.Try to eat Romaine at least twice a week.It is high in Vitamin C as well as in phosphates and folates. Bibb and butter lettuce are excellent selections.They are top of the line because of their rich buttery flavor.Their leaves form perfect C's and they are the best choice for holding chicken, tuna, crab and turkey salads.It is also good with a simple vinaigrette to emphasize its amazing flavor. Mention escarole and most home chefs will say it's a soup ingredient.However this Vitamin C rich green is actually a great base for salads.The trick is to buy it or if you're growing it in your garden, to pick the Leaves early on.They will be very sweet,only acquiring the bitter aftertaste later on.Escarole leaves are a wonderful base for Mediterrenean salads with strong flavored ingredients.Think an escarole salad with salame, or prosciutto, Provolone or feta cheese and any kind of olive from black to kalamata.Mesclun is another choice.This is actually a mix of different lettuces that have been seeded and grown together.Mix them with the feathery frisee or the peppery chicory.Again these are rich in vitamins and nutrients and a nice spin to a salad.Since these are strong flavored greens ,think delicate add ins such as plain croutons, grape tomatoes and possibly snap beans.Stick with a very light dressing possibly with a citrus base. Vary your salads this summer.Get out of theviceberg and Romaine comfort zone and try the other greens. have fun discovering other types of lettuce and creating new and exciting salads.