Market Guide to Lettuce Varieties
Follow the product name link to get more information
| Product | Description |
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Arugula | Usually purchased mixed with other salad greens, but can be purchased in bunches. Great to add to a salad that needs a little “zing.” |
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Belgian Endive | Often used to make hors d'oeuvres. Adds a nice crunchiness to salads. Can be braised for a side dish. |
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Butter | Good texture makes this a fine substitute for Greenleaf or Iceberg lettuce in salads and sandwiches. |
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Greenleaf | Ruffled leaves on a loose stalk, adds color to salads and sandwiches. |
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Iceberg | Prized for its crunchiness in salads and sandwiches, but lacking in taste and nutrients. |
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Oakleaf | Crisp stems and tender leaves give salads an added crunch, and red to green leaves add color. |
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Radiccio | With its beautiful coloring and slightly bitter flavor, radicchio is wonderful when combined with other salad greens. You can also use the leaves as a base for hors d'oeuvres, or sauté them for a side dish. |
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Redleaf | Ruffled leaves on a loose stalk, adds color to salads and sandwiches. Green leaf lettuce can be substituted. |
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Romaine | Romaine combines good flavor and crunch, plus it has a decent shelf life in the refrigerator. It's the preferred green for Caesar salad. Green romaine is the most common variety, but you can sometimes find red romaine, which is more tender. |
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Stem | This is a kind of lettuce that's grown for its stalk, which can be peeled, sliced, and stir-fried. Look for it in the Asian produce section. |
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