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Basics for Salads
What Greens to Choose
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Appears in
Get in There and Cook
By
Richard Sax
Published
1997
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Recipes
Contents
Don’t combine all the same “flavored” greens. Develop a knack for mixing; toss a bitter lettuce, such as endive, chicory, or arugula, with a soft lettuce, such as Boston, and a crisp one, such as romaine, and maybe even a red-leaf variety for color.