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Food 18 Types of Lettuce and the Best Ways to Eat Each One

05:15  21 july  2020
05:15  21 july  2020 Source:   epicurious.com

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Best Ways to Store Lettuce . While crisphead lettuce can be stored in the crisper drawer of the fridge unwashed (be sure to wash it before eating !), loose-leaf varieties should be thoroughly washed with clean water and dried before storing. Roll the leaves in several layers of paper towels or a kitchen

Lettuce is not only a major ingredient in salads but also often added to various dishes, such as wraps, soups, and sandwiches. Although romaine and iceberg are the most common types , many varieties exist — each with their own unique flavors and nutritional properties. Here are 5 interesting types of

a close up of a piece of broccoli © Photo and Styling by Joseph De Leo

Grouped under a larger category of salad greens, these vegetables are most often served raw, dressed and tossed with other salad ingredients. Whether you're using them raw or cooked, though, different types of lettuce can add quite a bit of texture and flavor to whatever you're making. If you do plan on cooking them, be sure to make it a quick sauté or wilting; anything else will cause the delicate greens to lose their unique characteristics. Remember, also, to wash them thoroughly, especially before eating them raw.

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Romaine lettuce is a leafy green salad vegetable that contains many minerals and vitamins Its vitamin and mineral content offers a range of health benefits, and there are many simple ways to Romaine lettuce is a type of salad lettuce . It comes from the same plant family as other types of

What Are The Different Types Of Lettuce ? Romaine Lettuce Vs. Iceberg Lettuce . One major reason lettuce can be an ideal weight loss food is its calories. One serving of lettuce contains just 5 The best way to store lettuce is to keep it unwashed in an airtight container or plastic bag and store

For clarification's sake, types of lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine. A prime example of a crisphead is iceberg lettuce: its round head is made up of tightly packed, crunchy leaves. Butterheads are also round, but the leaves are more loose and have a smoother texture than those of their crisphead cousins. The elongated leaves of romaine and its thick white rib are its outstanding physical characteristics. As the name states, looseleaf lettuces are loosely gathered, growing as a rosette, enabling the grower to just remove the leaves rather than harvest the entire plant.

Not too long ago, some of these greens were deemed fancy or hard-to-find, but they have made their way into the mainstream and can now be found at local grocery stores and farmers markets. Many of these salad greens are also easy to grow yourself; for seeds and seedlings, consult your local gardening supply shop or an online source such as Burpee.

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One of our test cooks demonstrates the best way to store common types of lettuce . Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Basil, How To Grow More Than You Can Eat - Продолжительность: 18 :39 Gardening at 58 North 3 536 186 просмотров.

Leaf lettuce , head lettuce , green lettuce , red lettuce ….who knew there were so many kinds of lettuce ? This is your handy guide to knowing what kind The first thing we need to know is what head lettuce is exactly. It’s defined in the Merriam Webster Dictionary as “any of various cultivated lettuces

Want to get to know each type of salad green? Here are the characteristics of a variety of popular types of lettuce:

1. Arugula

a pizza sitting on top of a wooden cutting board: Puff Pastry Tart with Herbed Cheese and Arugula © Photo by Chelsea Kyle, food styling by Katherine Sacks Puff Pastry Tart with Herbed Cheese and Arugula

Alternate names/varieties: Rocket, Italian cress, Mediterranean rocket, rugola, rugula, roquette, rucola

Characteristics: Originating from the Mediterranean, this green tastes earthy and slightly tart with a bold, peppery kick. The shape of an arugula leaf is similar to oakleaf lettuce, with rounded edges that undulate from broad to slight. The edges of baby arugula aren't as defined.

How to use it: Arugula can be eaten raw, in bold-flavored salads; wilted into pasta; cooked into a gratin; or blended into a pesto-like spread.

Pasta with Sausage and Arugula

a plate of food with broccoli: Arugula is one of those rare salad greens we can also get down with hot, like when it’s tossed with pasta, piled on top of pizza, or scattered into stew. Be sure to keep a box of it in the fridge all winter long. See recipe. © Photo by Alex Lau, Food Styling by Anna Stockwell Arugula is one of those rare salad greens we can also get down with hot, like when it’s tossed with pasta, piled on top of pizza, or scattered into stew. Be sure to keep a box of it in the fridge all winter long. See recipe.

Spring Greens and Leek Gratin

a pizza sitting on top of a table: So you want to eat all the seasonal greens but can’t face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we use a combination of arugula and spinach, but you can substitute others, such as dandelion greens or lamb’s quarters. See recipe. © Photo by Chelsea Kyle, Food Styling by Simon Andrews So you want to eat all the seasonal greens but can’t face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we use a combination of arugula and spinach, but you can substitute others, such as dandelion greens or lamb’s quarters. See recipe.

Arugula and Fava-Bean Crostini

a bunch of different types of food on a table © Photo by Roland Bello

2. Butterhead lettuce

a close up of a green plant © Photo by Shutterstock

Alternate names/varieties: Butter lettuce, Boston, bibb (limestone), Mignonette, Buttercrunch lettuce

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And of all the different lettuce types , E.coli O157 seems to like romaine best . The Public Health Agency of Canada is advising people in Ontario and Quebec not to eat romaine lettuce after an outbreak of E. coli. Lettuce and other leafy greens are often the culprits. Here's why

Can hamsters eat lettuce ? What types might be most beneficial, and in what quantities? Check out our guide to keeping your little friend healthy and happy. Remember, hamsters count on us to keep them happy and healthy, and diet is one of the best ways to ensure they remain in our lives for as long as

Characteristics: A type of head lettuce, the leaves of Boston and bibb lettuces are soft. And as this variety's name implies, the texture of a butter lettuce is indeed smooth like butter. Bibb is the more expensive of the two and is often sold in a plastic container to protect the delicate leaves.

How to use it: The tender leaves of butter lettuce work best in delicate salads, but their broad, flexible leaves can also be used as a wrap.

Spicy Chicken Lettuce Wraps

a plate of food with broccoli: Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal. See recipe. © Photo by Chelsie Craig, Food Styling by Rebecca Jurkevich Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal. See recipe.

Bibb Lettuce, Chicken, and Cherry Salad With Creamy Horseradish Dressing

a plate of food on a table: This completely cravable dinner salad is filled with cherries, radishes, chives, and chicken, seasoned with a touch of cayenne pepper. It hits all the right spots of creamy, crunchy, sweet, and spicy. See recipe. © Photo by Chelsea Kyle, food styling by Anna Stockwell This completely cravable dinner salad is filled with cherries, radishes, chives, and chicken, seasoned with a touch of cayenne pepper. It hits all the right spots of creamy, crunchy, sweet, and spicy. See recipe.

3. Coral lettuce

a close up of a sandwich: Breakfast Sandwiches With Chile-Fennel Sausage Patties © Photo by Dennis Prescott Breakfast Sandwiches With Chile-Fennel Sausage Patties

Alternate names/varieties: Lollo Rosso, Lollo Bionda

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2. Good for Your Heart. Romaine lettuce is considered to be one of the healthiest foods you can consume. The crisp and juicy taste of lettuce makes a refreshing snack during hot summer days or when you're What are the best ways to eat the healthiest food possible when eating at restaurants?

These types of foods are low in fiber, are digested quickly and only keep you full for a short period of time (19). While there are many ways to lose weight, finding a healthy eating and exercise plan that you can follow for life is the best way to 18 Science-Based Ways to Reduce Hunger and Appetite.

Characteristics: Coral is a looseleaf variety and can be bright green, deep red, or speckled. The sturdy, crisp leaves have tight, frilly curls and a mild flavor.

How to use it: The tight curls of coral lettuce are adept at trapping dressing. The crisp but tender variety also makes a great sandwich or burger lettuce.

California Veggie Sandwich

a plate of food with broccoli: This California veggie sandwich is basically a salad-salad sandwich that's a little extra. © Photo by Gentl & Hyers This California veggie sandwich is basically a salad-salad sandwich that's a little extra.

4. Cress

a bowl of salad on a plate: Watercress Salad With Warm Mustard Dressing © Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi Watercress Salad With Warm Mustard Dressing

Alternate names/varieties: Watercress, upland cress, curly cress, land cress

Characteristics: A peppery taste is characteristic of all varieties. Sold in bunches, mature watercress has a tough, fibrous stem and small green leaves (the stems of baby watercress are generally more tender). Be sure to wash all forms of cress thoroughly, since they often grow in sandy ground.

How to use it: Cress has a bold flavor, but delicate texture. Use it in a sophisticated-but-simple side salads, toss them into a saucy noodle dish, or use them to top a spring pizza.

Watercress and Persimmon Salad with Champagne Vinaigrette

a plate of food and glasses of wine sitting on top of a table © Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

Grilled Halloumi with Watercress

a bowl of salad on a plate: This recipe is literally grilled cheese. We love the squeaky texture and salty bite of this fun salad. Watercress adds a peppery kick and lemon juice keeps it bright. See recipe. © Photo by Christopher Testani This recipe is literally grilled cheese. We love the squeaky texture and salty bite of this fun salad. Watercress adds a peppery kick and lemon juice keeps it bright. See recipe.

5. Endive

a plate with a fork and knife © Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Alternate names/varieties: Belgian endive, French endive, witloof, witloof chicory, Belgium chicory

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Characteristics: Endive is a type of chicory. The unique oval shape, soft, satiny texture, and slight bitterness all mean it's a great addition to any salad. It's scooplike shape makes for edible servers, perfect for small appetizers.

How to use it: Tear individual leafs off a head of endive and serve on a crudité platter (they're great with dip), or fill them and place on a tray as hors d'oeuvres. You can also serve the leaves whole, or sliced in salad.

Endive, Romaine, and Orange Salad for Two

a plate of food on a table: The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate. See recipe. © Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate. See recipe.

Endive with Tart Apple Dressing and Blue Cheese

  18 Types of Lettuce and the Best Ways to Eat Each One © Photo by Michael Graydon & Nikole Herriott

Grand Aioli

a bunch of food on a plate: This classic French dish is the perfect light Thanksgiving appetizer: no utensils are required and, best of all, it pairs very well with chilled Champagne. See recipe. © Photo by Chelsea Kyle, Food Styling by Anna Stockwell This classic French dish is the perfect light Thanksgiving appetizer: no utensils are required and, best of all, it pairs very well with chilled Champagne. See recipe.

6. Escarole

a piece of broccoli © Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Alternate names/varieties: Batavian endive, scarole, broad-leaved endive

Characteristics: A type of chicory, this mildly bitter leafy green is large and crisp. Escarole is often used in soups and paired with beans, reflecting its popularity in Italian cuisine.

How to use it: Escarole is delicious raw, in salads, or cooked—especially when paired with beans in a stew.

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Escarole with Italian Sausage and White Beans

a pizza sitting on top of a table © Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Hot Honey Pork Chops with Escarole and White Beans

a plate of food with broccoli © Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Wilted Escarole Salad

a plate of food on a table: Wilted Escarole Salad © Gentl & Hyers Wilted Escarole Salad

7. Frisée

  18 Types of Lettuce and the Best Ways to Eat Each One © Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Alternate names: Curly endive, chicory endive, curly chicory

Characteristics: These curled leaves tinged with yellow and green are slightly bitter in taste, have a crunchy stem, and add a lot of texture. Their pale green, white, and yellow coloring is a result of the producer shielding them from light during the growing process. Frisée is closely related to escarole.

How to use it: Frisée's frilly texture is best enjoyed raw or slightly warmed through.

Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette

a plate of food on a table: The herbaceous and tangy blend of spices in za'atar lend a unique, bright flavor to this colorful salad. See recipe. © Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton The herbaceous and tangy blend of spices in za'atar lend a unique, bright flavor to this colorful salad. See recipe.

Seared Duck Breasts with Blood Oranges

a bowl of food on a plate © Photo by Alex Lau

8. Iceberg lettuce

a bowl of broccoli: Little Wedge Salad With Sour Cream Dressing © Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich Little Wedge Salad With Sour Cream Dressing

Alternate names/varieties: Crisphead, Reine de Glace, Igloo lettuce

Characteristics: Iceberg is known for being very crisp, watery, and refreshing. It forms in basketball-sized heads, with large, tightly packed, pale-green leaves.

How to use it: Iceberg lettuce is the gold-standard for a chopped salad or wedge salad. It's also adds satisfying crisp, cool texture when shredded and stuffed into tacos, subs, and fried fish sandwiches.

Iceberg Salad with Italian Dressing

a plate of food © Photo by Marcus Nilsson

Grilled Bacon BLTs

a white plate topped with different types of food: Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp. See recipe. © Photo by Alex Lau, Food Styling by Susie Theodorou Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp. See recipe.

9. Little Gem lettuce

a plate of food with broccoli: Little Gem Wedge Salad With Tahini Ranch © Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich Little Gem Wedge Salad With Tahini Ranch

Alternate names: Sucrine, Sugar Cos, baby gem

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Characteristics: Although Little Gem lettuce resembles baby romaine, it's actually a full grown variety. The leaves are crisp, sweet, and sturdy.

How to use it: Its small stature means the leaves are ready to be tossed whole into a salad. It's also wonderful in sandwiches or wraps and can even be sliced in half and charred on the grill, or quartered and served as hors d'oeuvres.

Little Gem Salad with Buttermilk Chaas

a plate of food on a table: Little Gem Salad With Buttermilk Chaas © Photo by Marcus Nilsson Little Gem Salad With Buttermilk Chaas

Green Bean and Tuna Salad with Basil Dressing

a plate of food on a table © Photo by Joseph De Leo, Food Styling by Anna Stockwell

10. Looseleaf lettuce

a piece of broccoli on a wooden surface © Photo by Shutterstock

Alternate name/varieties: Batavia lettuce, leaf lettuce, green leaf lettuce, red leaf lettuce, Redina

Characteristics: They have a mild flavor and are very pliable, despite the crunchy stem. Their uneven ruffled surfaces add layers of texture to salads.

How to use it: Looseleaf lettuce can go wherever you want it to go. Because the leaves are so large, it's best to tear them up into bite-size pieces for salad. They're also great puréed into soup (yes, soup); and the broad, tender leaves combined with the sturdy rib make for exceptional lettuce wraps.

Green Leaf Lettuce, Pomegranate, and Almond Salad

a bowl of food on a table: Green Leaf Lettuce, Pomegranate, and Almond Salad © John Kernick Green Leaf Lettuce, Pomegranate, and Almond Salad

Classic Smashed Cheeseburger

a large sandwich sitting on top of a table: An easy dinner recipe for a classic diner favorite, these patties are crisp on the outside yet juicy on the inside thanks to a simple trick: Freeze them for 15 minutes before cooking them on a blazing-hot skillet. See recipe. © Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews An easy dinner recipe for a classic diner favorite, these patties are crisp on the outside yet juicy on the inside thanks to a simple trick: Freeze them for 15 minutes before cooking them on a blazing-hot skillet. See recipe.

11. Mâche

a piece of cake sitting on top of a wooden table © Epicurious

Alternate names: Field salad, lamb's lettuce, corn salad, field lettuce, fetticus

Characteristics: Sometimes sold with its soil still attached, this salad green imparts a mild and slightly sweet flavor to a salad. Because of the small size of the leaves, trying to create a whole salad with a base of mâche can be expensive. Its leaves are also very delicate and will bruise easily, so handle with care.

How to use it: This tender green is best reserved for special occasion salads.

Mâche Salad with Blood Oranges, Pistachios, and Pomegranate

a plate of food on a table: Mâche Salad with Blood Oranges, Pistachios, and Pomegranate © Leo Gong Mâche Salad with Blood Oranges, Pistachios, and Pomegranate

Mâche Salad with Creole Vinaigrette

a plate of food on a table © Photo by Mikkel Vang

12. Mesclun

a flower sits in a piece of cake on a plate © Photo by Chelsea Kyle, food styling by Katherine Sacks

Alternate names: Mixed baby lettuce, spring mix

Characteristics: Mesclun is not a specific type of lettuce, but rather a loose mix of tender baby lettuce leaves. The mix might contain any number of lettuce varieties, as well as baby spinach or other baby greens.

How to use it: Pre-packaged mesclun mixes can be hit-or-miss; so if you're looking for a variety, it might be best to choose a few different types on this list and mix them together once you're home.

Everyday Greens Salad

a plate of food with broccoli: This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula). See recipe. © Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula). See recipe.

Baby Greens, Pear, Walnut, and Blue Cheese Salad

a plate of food with broccoli © Epicurious

13. Oakleaf lettuce

a group of green plants © Photo by Shutterstock

Alternate name: Oak leaf

Characteristics: The shape of this butter lettuce's leaves are similar to that of the oak tree, thus, its name. From a distance, one could mistake it for red leaf and green looseleaf lettuce, but a closer look will reveal differences in shape and texture: this type of lettuce has leaves that are a little shorter and more squat, and the tops of their leaves have a softer texture than their red leaf and green leaf counterparts.

How to use it: This delicate, tender lettuce acts a great bed for other ingredients and won't compete with other flavors.

Escarole, Fennel, and Oak-Leaf Salad

a bowl of food sitting on top of a wooden table: Escarole, Fennel, and Oak-Leaf Salad © Roland Bello Escarole, Fennel, and Oak-Leaf Salad

Wilted Greens Soup with Crème Fraîche

  18 Types of Lettuce and the Best Ways to Eat Each One © Photo by Michael Graydon & Nikole Herriott

14. Radicchio

a close up of a flower © Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Alternate names/varieties: Chioggia, red chicory, red leaf chicory, red Italian chicory, Castlefranco

Characteristics: Pronounced "rah-dick-ee-yo," you can find this deep-red-purple vegetable sold either as a compact round head, as pictured above, or shaped like its relative, endive. The bright coloring makes it stand out.

How to use it: For lovers of bitter lettuce, this essential chicory is crisp and velvety when eaten raw. It can be a stand-alone salad green, or mixed with other chicories or sweet lettuces. When cooked, the red-purple hue turns brown and what was once bitter becomes sweet.

Radicchio Salad with Sour Cream Ranch

a half eaten banana on a plate: Green Leaf Lettuce, Pomegranate, and Almond Salad © Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca ... Green Leaf Lettuce, Pomegranate, and Almond Salad

Seared Radicchio and Roasted Beets

a close up of food on a table: Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh. See recipe. © Photo by Alex Lau Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh. See recipe.

15. Romaine lettuce

a plate of food on a table: Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette © Photo by Johnny Miller Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Alternate name: Cos lettuce

Characteristics: This large leafy lettuce is stiffer than most; a thick center rib gives it a real crunch. The rib also gives this lettuce a slight bitter taste. This is the lettuce originally used when the Caesar salad was created.

How to use it: Call on romaine whenever you want superior crunch from your greens or a sturdy variety that can stand up to the grill.

Caesar Salad

a plate of food with broccoli: Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies. See recipe. © Photo by Danny Kim Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies. See recipe.

Grilled Lettuces with Crème Fraîche and Avocado

a plate of food with broccoli: Grilled Lettuces with Crème Fraîche and Avocado © Christopher Testani Grilled Lettuces with Crème Fraîche and Avocado

16. Speckled lettuce

a piece of broccoli on a waterfall © Photo by Chelsea Kyle, food styling by Katherine Sacks

Alternate Name: Speckled trout lettuce, Thorburn's orchid lettuce

Characteristics: Many varieties on this list, including romaine, looseleaf, and butterhead could all come with a speckled pattern on its leaves. The bold coloring usually indicates that the lettuce in question is an heirloom or cross-bread variety.

How to use it: Keep these leaves whole or tear them into large pieces and toss in a salad that shows off their unique appearance.

17. Stem lettuce

a piece of food © Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Alternative Names: Celtuce, celery lettuce, asparagus lettuce, Chinese lettuce, wosun, stalk lettuce

Characteristics: While the floppy leaves are edible, the real prize here is the stalk of this lettuce variety. The leaves can be bitter, like escarole, but the stalk, which should be peeled, has a nutty, cucumber-like flavor.

How to use it: The leaves can be eaten like any other lettuce variety: raw or wilted into soups. The stalks can be sliced thin and eaten raw or added to a stir-fry, grilled, or cooked any way you might prepare asparagus or broccoli stems (such as in a frittata).

18. Other salad greens

  18 Types of Lettuce and the Best Ways to Eat Each One © Photo by Chelsea Kyle, food styling by Katherine Sacks

Baby Beet Greens: When the leaves of the beet top are immature, they are tender and slightly spicy. The purplish-red veins are visually striking and can dress up any salad. When wilted, the veins become brighter in color and a little bit sweeter.

Mizuna (aka Japanese greens, spider mustard, xue cai, kyona, potherb mustard, and California Peppergrass): This Japanese mustard green is typically sold as part of a premade salad mix but can be purchased loose at the farmers market or specialty shop. Mizuna has a relatively strong, spicy flavor when compared to other salad greens, but its flavor won't overpower a dish. The small jagged edges that make mizuna look like miniature oak leaves add a lot of texture.

Stir-Fried Bok Choy and Mizuna with Tofu

a bowl of food on a table: Stir-Fried Bok Choy and Mizuna with Tofu © Gentl & Hyers Stir-Fried Bok Choy and Mizuna with Tofu

Sorrel: Technically classified as an herb, sorrel (pictured above) is a wonderful addition of any salad. The bright green leaves are tart and quite lemony. They may have a bright red rib with a web of red veins shooting out to the sides.

Spinach and Sorrel Spanakopita

a plate of food on a table: Spinach and Sorrel Spanakopita © Sharon Radisch Spinach and Sorrel Spanakopita

Tatsoi (aka tat soi, spoon cabbage, rosette bok choy): The small, rounded leaves of this salad green have a mild, mustardlike flavor. The texture is similar to that of baby spinach, and one can be swapped for the other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased whole, in the shape of a rosette, and it is often cooked intact in stir-fries. Like mizuna, tatsoi is often available only at the farmers market or specialty gourmet shops.

Spring Greens with Quick-Pickled Vegetables

a bowl of salad on a plate: Spring Greens with Quick-Pickled Vegetables © Gentl & Hyers Spring Greens with Quick-Pickled Vegetables
Watch Now: Epicurious Video.

Exactly When to Eat Breakfast to Lose Weight, Say Experts .
When you eat your breakfast can be as important as what you’re eating. According to experts, it should be exactly within thirty minutes of waking up. "This will replenish your body from the night's sleep and allow it to function properly throughout the day," he says. "When you are hungry, your body stops burning calories. That means that your metabolism will dramatically slow down. You need to constantly be replenishing your body's stores to allow it to burn normally.

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