Lettuce and other Salad Greens

More Lettuce and other Salad Greens Recipes

From Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics


While lettuce may be synonymous to salad for many people it doesn't have to be boring. CSA shareholders will find many delicious varieties of lettuce and other salad greens in their shares throughout the season. Either by themselves or combined with other vegetables, nuts, fruits, beans, etc these greens turn into salads that become the star of any meal. Here are some salad greens that have made an appearance in the past:

A member of the mustard family this green adds a slightly spicy flavor to leafy salads.
Butterhead or Loosehead Lettuce
You'll be able to differentiate this type of lettuce from the others in your share by the loosly packed head of leaves. It isn't as tight as a crisphead lettuce, like iceburg, nor as loose as the leaf lettuces. Some of the varieties of butterhead lettuce you may see include buttercrunch, sweet valentine, or bib.
Escarole is a type of chicory and has a pleasant bitter taste. It is a versatile green, delicious both raw and cooked. This green is packed with lots of vitamins, especially vitamin C, that are most readily available when it is eaten raw.
Frisee is also sometimes called curly endive. It has a crisp texture and a bittersweet taste that pairs well with mild lettuces, cheeses, fruits, and nuts.
Leaf Lettuce
Leaf lettuce comes in many shapes and colors.
Romaine or Cos Lettuce
Some people find romaine lettuce to be a bit sweeter than other forms of lettuce. It is chock full of healthy nutrients too, so indulge.
Another delicious nutritious green that hardly needs any introduction.


Many sources suggest that lettuce should not be washed until just before using. However I find that it is a big convenience and I am more likely to use it up if I wash it when I get home. If washed ahead of time make sure it is thoroughly dry and store wrapped in a clean dishtowel or paper towel and in a plastic bag or container.

Salads can be as elaborate or as simple as you like and are great as both side dishes or as the main course. Any variety of items can be added to your greens to make a lucious salad - just unleash your creativity. Here are a few suggestions to get you started...

  • Top a mixture of lettuce with green onions, raw or slightly steamed snow peas, sliced radishes and a sesame ginger vinaigrette.
  • Add dried cranberries, walnuts, and chopped oranges or grapefruit to greens with a lemony vinaigrette.
  • For a Mexican flair add tomatos, black beans, onion, bell pepper, black olives, and slightly crushed tortilla chips to a mix of greens and top with salsa and/or a ranch dressing.
  • Top crisp spinach with feta cheese and a warm walnut dressing.
  • In the fall, try raw grated beets or celeriac mixed with greens.
  • Add fresh herbs to any tossed salad for extra flavor. Basil, cilantro, parsley, dill, and chives are all good candidates.

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