Basics for Salads

What Greens to Choose

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

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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.