Leaves of Green

Look beyond iceberg, and you will find an increasing variety of greens.  These leaves of green ovver a range of textures and flavors, from mild and subdued to bold and distinctive.  Blend these unique greens with traditional salad greens to create one-of-a-kind salads.

Mild Greens

Chinese Cabbage (Napa)

• Appearance - thin, crinkly, cream-colored leaves with light green tips
• Flavor - delicate, mild cabbage flavor

Mache (Corn Salad)

• Appearance - spoon-shaped medium to dark leaves with velvety texture
• Flavor - mild, subtly sweet and nutty

Boston Lettuce (Butterhead)

• Appearance - small, soft, buttery leaves
• Flavor - mild, delicate flavor

Bold Greens

Arugula (Rocket)

• Appearance - medium green, spike-shaped leaves
• Flavor - peppery, slightly bitter, pungent

Red/Green Chard

• Appearance - large, thick green leaves or red-tinted leaves with bright red stalks
• Flavor - strong, bitter 

Mustard Greens

• Appearance - dark green or maroon-hued leaves
• Flavor - assertive, spicy, mustard flavor

Watercress

• Appearance - small, dark green heart-shaped leaves
• Flavor - peppery, spicy

• Be sure to thoroughly wash greens to remove all dirt and grit.  Fill the sink with water and gently rinse the greens, or use a sprayer.  Repeat until all the dirt is removed.
• Remove roots and stems, if necessary, and any brown or wilted spots.
• Pat dry with paper towels, or spin in a salad spinner to remove excess water.
• Store in damp paper towels in either a salad spinner or plastic bag with holes, and refrigerate up to a week. To help prevent browning and keep greens at their freshest, the refrigerator should be between 34º and 36º.

In the Mix

• Mix mild-flavored greens with more assertive ones.  Try tossing Boston or butterhead with mache and arugula.  Or mix a bit of pretty red chard with a bowl of romaine and iceberg lettuces.  A salad or spicy, pungent greens alone may be too much, but combining them with mild greens creates and unforgettable salad.
• When dressing greens, or tossing with a dressing, start with a small amount or dressing and add more if needed.  Toss just before serving so greens won't become wilted and limp.
• As a rule, stronger, more assertive greens will need a bit more dressing than mild, delicate greens.  Stronger greens will work better with stronger-flavored dressings. Mild greens will pair well with lighter dressings, such as vinaigrettes.  A tangy balsamic vinaigrette or fruit vinaigrette will compliment a salad of romaine, iceberg and Chinese cabbage.  For a combination of spinach and watercress, consider a more robust Russian dressing.