oh! What times those when the visit to the greengrocer of our market on duty to buy lettuce was quick. The offer was practically limited to iceberg lettuce and period. Yes, that something that looks more like plastic than lettuce and that we have been placed without regard and everywhere for years.
Its only advantage lies in the amount of time it lasts in conditions, something that I have always found quite suspicious – will it be synthetic? Then, as is logical, we wonder what happens to our salads when they become bland.
Fortunately things have changed for the better and varieties of lettuce arrived some time ago that are infinitely better and we like them much better. Now our visit to the fruit shop is more enjoyable and gives us the opportunity to play “whistle, whistle, gurgling” when deciding which lettuce to get. These are the best eight varieties of lettuce and with these recipes we are going to get the most out of them. Take note, ladies and gentlemen.
From savory romaine lettuce to delicate oak leaf to all-round endive, these are the best eight varieties of lettuce that we can easily find in our markets (and the best recipes to use them in). We divide them into two large groups based on the hardness of their leaves: hard-leaf lettuce and tender-leaf lettuce.
hard leaf lettuce
1. Romaine lettuce
to romaine lettuce It is also known as costina lettuce, orejona or donkey or mule ear. It is a Spanish variety (the lettuce of a lifetime) and we find it in the markets throughout the year, very economical and the most nutritious of all. Perhaps this is why it is one of the favorites for preparing salads in our country. It is characterized by not forming a heart, having elongated leaves and an accentuated central nerve.
Is the lettuce of a lifetime, the one that has accompanied many of us for years and the protagonist of most of our childhood salads. Its leaves are hard and it has a slightly bitter taste, especially the midrib. It’s a great choice for the famous Caesar salad, whether it’s the original Caesar salad or the modern version of Chicken Caesar Salad.
2. Lettuce hearts
Also Known As mini roman, the characteristics of lettuce heads are similar to those of romaine lettuce, but in reduced size. Its leaves are small and tight, elongated in shape, and slightly curlier than those of romaine lettuce. this type of lettuce has an intense flavoralthough less bitter, and is slightly more tender than romaine lettuce.
They are famous Tudela buds, about 10 cm tall, grown in the Navarrese municipality of Tudela and in the areas surrounding the banks of the Ebro. They are tender and tight, with strong, thick and very rough leaves, with a developed central nerve. The color varies from the light green of the outer leaves to the yellow of the inner ones.
Intense and slightly acid flavor that combines well with anchovies, peppers, bonito and strong vinaigrettes. These are several ideas of salads in which to get the most out of it to the lettuce heads:
3. endive
It is listening to or reading escarole and imagining that large (by size) vegetable with curly leaves, light green in color, bordering on yellow. However, there is not a single endive, although this is the most common. there is of two types: the one with curly leaves and the one with smooth leaves or French endive. Different in appearance, but not in taste as both are slightly spicy and bitter.
The endive season is winter, although today it can be found on the market throughout the year. endive adds flavor and body to salads and pairs wonderfully with mild vinaigrettes and fruit or other sweet foods. These are our favourites: Xató or xatonada, goat cheese and pine nut salad with honey and mustard, pear and hazelnut salad, autumn endive salad with honey vinaigrette and caramelized pear and endive salad.
4. Radicchio or red chicory
The radicchio is also known as red radicchio or Italian lettuce, name given to it by its origin. With hard, crunchy and slightly bitter red leaves, it is highly valued for its digestive properties. As with endive, it supports vinaigrettes very well. It is cultivated all year round, but its best moments are spring and autumn.
It is not easy to find it alone, nor do you want to consume it as it is, since it has a very strong flavor. However, it is usually present in almost all bags of ready-to-eat mixed leaves. providing a touch of more intense flavor. This is our selection of salads in which a few touches of radicchio are fabulous:
baby leaf lettuce
Contrary to what happens with the previous lettuces, with a greater presence and tradition on our tables, the baby leaf lettuce They came into our lives relatively few years ago and they did it to stay. Who is there to thank for that? It is that these lettuces with delicate and tasty leaves seem the most to us. And point.
5. Trocadero lettuce
Trocadero lettuce is light, with slightly detached leaves, very tender, fine, with a buttery texture and an intense dark green color. They are arranged in a rounded heart and its flavor is intense. It is also called French or butter lettuce and the best time to consume it is spring.
for its delicacy pairs well with mild dressings, is an ideal lettuce to prepare oriental or tropical salads. It combines well with nuts, cod, prawns, chicken, among others. It is perfect to prepare the Japanese-style turkey salad, the mezclum salad with avocado or as a substitute for any other in which young shoots, spinach, lamb’s lettuce or similar are used.
6. Batavia lettuce
Batavia lettuce grows in the form of an open head, with wavy and curly rosette-shaped leaves. Batavia lettuce leaves are deep green with reddish or brown tips. Its flavor is slightly acidic, so the combination with other lettuces with a milder flavor.
It is a very tasty lettuce with a semi-crunchy texture. It rusts easily, so it’s a good idea. consume it quickly once in our homes. It combines very well with fruits and sweet and sour flavors. This type of lettuce, and also trocadero lettuce, gives very good results in recipes such as the San Isidro salad in a boat.
7. Oak leaf lettuce
It has a sweet flavor and tender, thin and crunchy leaves. Light dressings, fruits and fresh cheeses go well with it. Oakleaf lettuce has wavy leaves that range in color from green to brown. Its best moment is the end of spring and summer, although with this globalization we can find it in the markets at any time of the year.
Adds volume and color to salads and it is perfect to combine with other lettuces and with light vinaigrettes, fruits and fresh cheeses. In this marinated partridge salad with pomegranate and honey vinaigrette, the use of oak leaf lettuce is a success.
OXO Good Grips, Clear Spinner and Drainer for Salads and Vegetables, Large
8. Lollo Rosso
Another lettuce of Italian origin, with an intense red color (although there is also a variety of green lollo) and very curled leaves on its edges that make it especially attractive on the plate. It is usually used in salads on its own or mixed with other types of lettuce. It has a slightly bitter taste and is highly recommended for those who have slow and heavy digestions.
His best times are the months after summer, although in Spain it is easy to find it all year round in ready-to-eat salad bags mixed with other varieties of lettuce. The avocado, strawberry and mozzarella salad is a great recipe to use it in, although it also accepts other types of lettuce such as oak leaf, trocadero, batavia or a combination of all or several of them.
Images | iStock, Pixabay and Javier Leiva on Flickr
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