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Many varieties of veggies are used as salad greens, imparting a wide range of flavors and textures to all sorts of great salads.
Here's a brief description of some leafy veggies used as salad greens:
Arugula: also known as rocket or rugola. It is peppery and tangy.
Finnochio: or fennel, the lacy leaves impart a mild anise flavor.
Corn salad: has a mild nutty flavor, rounded leaves which grow into small rosettes.
Radiccio: Italian chicory, slightly bitter, red and white leaves.
Lollo Rosso: mild, lightly ruffled, red leaf tips.
Mizuna: an Asian green leaf with jagged edges, used in salads or as a garnish.
Tot soi: another Asian salad leaf, mild and peppery.
Oak leaf: like the name suggests it has deeply indented tender leaves.
Frisee: a type of endive with frizzy yellow to dark green leaves.
Belgian endive: slightly bitter, yellow white elongated leaf.
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