They have different textures and flavors and choosing perfect mixtures or combinations can turn out into that perfectly delectable salad of your desire. One can’t just enjoy these trendy salads in fine dining or restaurants but can have them in the confines of their homes. You only have to know the taste of each green and which one is edible. And one important thing is to have a sense of balance for the colors and tastes
Knowing the different leaves:
Arugula – a spicy, leafy green plant that has a distinct, rich flavor which is peppery and tangy. This is very rich in Vitamin C and A, but very low in calories. Its flavor intensifies from bunch to bunch and best paired with sweet balsamic vinegar and extra-virgin olive oil.
Belgian endive – is a leafy vegetable that is smooth and slender. It has a bright, yellow – tipped closed leaves that is easy to chew and has rich,slightly bitter flavor. It is rich in vitamins A and K and minerals especially folate. Endive is also rich in fiber. It is used sparingly because it is so flavorful and adds twist to a salad. This can be perfectly combined with oil dressing and vinegar.
Baby Spinach – a super green that is a variety of spinach whose spade-shaped leaves are tender and soft. This is sweeter than the regular spinach and is crispy and coarse and with a delicate subtle taste. This is packed with vitamins and minerals and very rich in fiber. Can be eaten alone or the traditional preparation with bacon and hard-boiled eggs or simply with sliced mushrooms and other greens for a healthier version.
Dandelion greens – though can be seen and exist everywhere, they are only available in specialty food stores or health food stores. They are leaves of a common dandelion plant. The paler leaves are considered the tender ones and has slightly bitter taste. They are rich in iron and calcium and in Vitamins C, B and E. Add the pale, crispy leaves to mixed green salads and combine with light vinaigrette or fruity flavored, creamy dressings.
Escarole – another endive variety that looks like buttered head lettuce. It has loose chewy leaves that is crisp, dark green at the top and paler nearing the stem. This is less bitter compared to other varieties.
Frisee – an exotic plant resembling a lettuce with its curly fringed leaves. It has mild, bitter taste and a delicate white center that is considered as a culinary delicacy. Considered as chicory, it can be served alone with oil-based dressing or can be mixed with other greens.
Flowering Kale – are plants that have serrated, vibrantly purple leaves and with a mild, cabbage- like taste that is chewy and semi-crisp in texture. Because it is bitter, it should be used sparingly and is preferred mixed with oil and vinegar dressing.
Napa Cabbage – is a versatile green that belongs to the cabbage family. It has compacted, oblong leaves, tightly wrapped like an upright cylinder with elongated head. It is also referred to as Chinese cabbage or celery cabbage. It is crinkly but still appears beautiful. It has sweet flavor compared to the common cabbage and is juicy, crisp and mild. It is an essential to coleslaws and salads.
Savoy Cabbage – the prettiest among the cabbage variety, it has crinkled, blistered, dark, green leaves. It is pricey because of its flavor and is best prepared with other colorful lettuces with light dressings or used in salads and coleslaws. It can also be served alone with simple garlic vinaigrette.
Radicchio – is a perennial, leafy chicory resembling a small head of cabbage. It adds great colors to salads because of its maroon color. The crisp leaves have distinct bitter- sweet taste and should be used sparingly. It can be peeled off easily. This best suits all types of dressings and the most common is oil and vinegar dressings. They look very attractive when dressed up with salads.
Red Swiss Chard – belongs to the beet family with crunchy large green leaves with deep, red veins. It is delicious and has chewy texture with edible stalks. It should be used moderately because it has bitter flavor. It offers great colors to salads and one of the most nutritious vegetables around.
Watercress – the small, white and green flowers of watercress are used in salads. They have peppery taste and rather pungent. They taste hot, tangy yet refreshing and are great addition to salads.
In general, bitter salad greens should be mixed with lighter varieties to reduce their intense flavors. Add-ins also includes cheeses and dried and fresh fruits. A great complement for fresh or dried fruits are cheese and nuts. There are still lots of mix- up possibilities and with these simple guidelines, one can never go wrong. Try them!