Salad Greens

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.