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Salad Greens | Romaine, Chicory, and Endive

ROMAINE
Romaine was originally called Cos by the Romans, who claim to have discovered it on the Greek island of Cos. This was the lettuce that was used in the original salad "herba salada". When the Romans brought it to England, where it caught on quickly, the English called it Roman in honor of the Romans who introduced it to them. The name evolved into Romaine, which is what we call it today. Romaine has an elongated head of dark green oval leaves, and a crisp pale heart. The best heads are compact with no brown blemishes or droopy leaves. The heads should also possess thick crisp midribs. Romaine has a pleasantly pungent flavor.

There are two baby Romaine lettuces; Baby Red Romaine and Baby Green Romaine. The baby red romaine has tender flat leaves with beautiful rose colored edges, while the green has a slightly crisper texture and has a beautiful green olive shade.

CHICORY and ENDIVE
These two kinds of lettuce are cousins from the same botanical family. Although they come in a variety of shapes, sizes and colors, they do have a couple of characteristics in common. They all have a hearty texture, and are bitter in taste. The major groups in this category are:
Belgian Endive
Curly Endive
Escarole
Radicchio

Belgian Endive is also known as French Endive and Witloof. The name Witloof is derived from the name of the root from which the Belgian Endive is grown and harvested. Witloof Chicory is planted in early summer and is allowed to grow until late fall. At that point, the Witloof is harvested for its leaves to within one inch of the root. Then the root is dug up. The roots are then planted in moist soil in a cool dark place like a basement, cellar or cave. The Endive sprouts from the root and is allowed to grow for about 3-4 weeks. It is harvested when the head reaches 5-6 inches tall. Each Witloof root produces one Belgian Endive. The leaves are white with yellow tips and have a bitter flavor. There is another variety of Endive which is red tipped. This type has the same texture and taste as regular Belgian Endive. When receiving Endive be sure it is not browned or blemished. The endive is shipped in dark paper which protects the endive heads from light. It is then wrapped in plastic to protect it from air and finally boxed. Belgian Endive can be served on its own with a strong nutty vinaigrette, combined with mixed greens or used as a garnish for salads or appetizers.

Curly Endive is also known as Chicoree Frisee. There are dozens of curly endives all with long histories of use in everything from salads to coffees. The varieties we are most familiar with are Chicory and Baby Frisee.

Chicory forms a low growing head of curly leaves which range from yellow at its heart to dark green at the leaves tips. Chicory is usually added to mixed greens to give a bitter flavor, or can be used with other bitter greens to create a bitter green salad which is classically served with a blue cheese and nutty vinaigrette.

Frisee is a baby curly endive. It is yellow at its base, with touches of pale green at its tips. Frisee has frilly leaves and sturdy crisp ribs that add lift and texture to baby green salads.

Escarole is also known as broad leaf endive. Escarole is similar in flavor to chicory or curly endive. It has broad flat leaves rather than the curly ones and is dark green.

Radicchio looks like a brillant red cabbage. This red chicory is a beloved lettuce in Italy and was grown primarily in a small regions around Verona and Treviso. Radicchio has gained popularity in American salads for its unique, tangy, bitter flavor as well as its beautiful red color. Radicchio can be used as a garnish on composed salads or appetizers or as an addition to mixed greens. It is seldom served on its own.

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