Lettuce Get Acquainted: Three favorites

• Romaine (the long one in the back)
• Arugula (the next one with the long stem)
• Red Leaf (the name says it all)

Romaine is top notch in the lexicon of lettuce. Full of vitamins, minerals and fiber, its long firm leaves are wonderfully crunchy and hold their own when it comes to dressings and other ingredients. This is what you’ll get when you order a Caesar Salad that’s made properly!

Arugula is technically a vegetable and not a lettuce. That said, I’ve never witnessed it being kicked out of a salad as an imposter. In Europe it’s called ‘rocket’ which better describes the peppery sharp taste that’s terrific on pizza (just as it’s coming out of the oven) or in a salad with milder greens.

Red Leaf is softer than our other featured lettuce-y friends. Leaf lettuces are milder in the crunch department and more delicate in flavor. A simple light dressing will suffice. These large pretty leaves can also dress-up a tuna or egg salad by situating themselves between the plate and main feature.

Whatever sort of lettuce you choose to keep company with, look for a crisp, un-wilted compact character with no hint of sliminess and a minimum of brown in the stem.

Keep in mind, that generally speaking, the darker the leaf color, the higher it is in nutrients.

Lettuce eat!