arrugola
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arugula [uh-REW-guh-la] =
arrugola = (in
Britain
)
rocket (salad) = tira = Italian
cress = Mediterranean rocket = rugola = rugula = roquette = rucola
With its peppery and slightly bitter flavor, arugula is a
terrific green to throw into an otherwise boring salad. It can be
gently braised, too. Some supermarkets sell it in small bunches, but
you're more likely to find it combined with other greens in a spring salad
mix. Equivalents:
1 cup = 1 ounce Substitutes:
watercress OR tender spinach leaves plus dash of ground pepper OR Belgian
endive OR escarole OR young dandelion greens (more bitter) OR young mustard greens OR chicory OR radicchio
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Belgian endive = French endive = witloof
= witloof chicory = chicory (in Britain) = Belgium chicory = blanching
chicory = Dutch chicory = green-leaved blanching
chicory = chicon
Notes: These crunchy, slightly bitter leaves are often used to
make hors d'oeuvres, but they can also be chopped and added to salads, or
braised to make an exquisite (and expensive) side dish. Select heads with yellow tips; those with green
tips are more bitter. Their peak season is the late fall and
winter. Substitutes: radicchio (similar flavor)
OR arugula OR
watercress |
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Bibb lettuce = limestone lettuce
Notes: This butterhead lettuce has delicate, loose leaves
and lots of flavor. The only downside is that it's usually
expensive. Substitutes: Boston lettuce (larger) OR corn salad OR leaf lettuce OR celery leaves
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Boston lettuce Notes:
This is a type of butterhead lettuce, with soft, tender
leaves. It's terrific in salads and sandwiches, or the leaves can be
used as a bed for other dishes. Substitutes:
Bibb
lettuce (smaller, more flavorful, and more expensive) OR corn salad OR leaf lettuce OR iceberg lettuce OR
celery leaves |
butterhead lettuce = butter lettuce Notes: This
category includes Bibb lettuce and Boston
lettuce.
chicory
chioggia
claytonia
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corn salad = mache = lamb's lettuce = lamb's
tongue = field lettuce = field salad = fetticus Notes: Corn
salad has tender leaves and a very mild flavor. Substitutes:
butter lettuce OR Bibb lettuce |
cos
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cress Notes: This is a peppery green that's
great in salads, sandwiches, and soups. It's attractive enough to make a
good garnish as well. There are several varieties, including watercress,
upland cress, curly cress, and land cress. Cress is highly
perishable, so try to use it as soon as possible after you buy it. Substitutes:
arugula OR radish sprouts OR tender spinach leaves OR nasturtium leaves OR
young dandelion greens OR Belgian endive OR purslane |
Cuban spinach
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curly endive = chicory = chicory
endive = curly chicory = frisée = frisee = frise Notes:
You can use this crisp, bitter green in salads or cook it as a side
dish. The outer leaves are green and
somewhat bitter; the pale inner leaves are more tender and mild. Don't confuse this with Belgian endive, which the British call chicory and
the French call endive. Substitutes:
escarole (milder flavor, different texture) OR radicchio OR dandelion
greens OR mustard greens
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dandelions = dandelion greens Notes:
Dandelions have a somewhat bitter flavor, which Europeans appreciate
more than Americans. Older dandelion greens should be cooked; younger ones can be cooked or
served raw as a salad green. They're available year-round, but
they're best in the spring. Substitutes: watercress
(not as bitter) OR curly endive OR escarole OR arugula OR collard greens
(if cooked)
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endigia = red endive Notes: This
crunchy new French variety blends sweet and bitter flavors. Substitutes:
Belgian endive OR radicchio |
endive Notes: This category includes Belgian
endive, curly endive, frisee, and escarole.
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escarole = Batavian endive =
Batavia = scarole Notes: Escarole has sturdy
leaves and a slightly bitter flavor. Young escarole leaves are
tender enough to add to salads, otherwise escarole is best cooked as a
side dish or used in soups. Substitutes: curly
endive (stronger flavor, different flavor) OR radicchio OR borage OR mustard
greens OR arugula OR spinach
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fetticus
field greens
field lettuce
field salad
French endive
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green-leaf lettuce Substitutes: red-leaf lettuce
(different color, but otherwise similar) OR bibb lettuce |
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iceberg lettuce = head lettuce = cabbage lettuce = crisphead lettuce
Notes: This is prized for its crispness and longevity in
the refrigerator, but it's a bit short on flavor and
nutrients. Substitutes: romaine lettuce
(also crunchy, and more flavorful) OR leaf lettuce
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Italian cress
Japanese greens
lamb's lettuce
lamb's tongue
leaf lettuce = looseleaf lettuce = bunching lettuce = cutting lettuce =
salad-bowl lettuce = lechuga Notes: With
their crispness and mild flavor, these lettuces are great in salads and
sandwiches. Substitutes: butterhead lettuce OR Romaine
lettuce
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lettuce Notes: These are mild salad greens
that are always served fresh, either in salads or as garnishes. There are four
basic categories: iceberg lettuce, with leaves that grow in a dense
"head," leaf lettuce, with loosely gathered leaves, butterhead
lettuce, with tender leaves that form a soft head, and romaine lettuce,
with closely packed leaves in an elongated head. Select lettuce that
has rich color and crisp, fresh-looking leaves. Substitutes:
spinach (use only young leaves for salads) OR spring salad mix OR radicchio OR cress OR
corn salad OR arugula |
limestone lettuce
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lollo rosso
Notes: This mild, tender lettuce has ruffled red
edges, Substitutes:
red-leaf lettuce |
mache
Mediterranean rocket
miner's lettuce
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mizuna = Japanese greens = spider mustard
Notes: Mizuna has tender leaves and a pleasant,
peppery flavor. Substitutes: young mustard greens (more pungent)
OR arugula |
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oakleaf lettuce = oak leaf lettuce Notes:
Oakleaf lettuce has crunchy stems and tender leaves. There are
red and green varieties. Substitutes:
butter lettuce OR Romaine lettuce |
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radicchio = red chicory = red-leafed chicory = red Italian chicory
= chioggia Pronunciation: rah-DEEK-ee-oh
Notes: With its beautiful coloring and slightly bitter
flavor, radicchio is wonderful when combined with other salad greens. You
can also use the leaves as a base for hors d'oeuvres, or sauté them for a side
dish. The most common variety, radicchio rosso (left), is round,
while the treviso radicchio is elongated. Substitutes:
Belgian endive OR escarole OR chicory OR red-leaf lettuce (for color) |
red chicory
red-leafed chicory
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red-leaf lettuce Substitutes: green-leaf lettuce
(different color, but otherwise similar) OR radicchio (for color) |
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red orach |
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red mustard Notes:
This has a pungent, peppery flavor that adds zip to salads. You can
cook it, too. Substitutes: mizuna OR
arugula |
rocket
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romaine lettuce = cos
Notes: Romaine combines good flavor and crunch,
plus it has a decent shelf life in the refrigerator. It's the
preferred green for Caesar salad. Green
romaine is the most common variety, but you can sometimes find red romaine,
which is more tender. Substitutes: iceberg
lettuce OR Boston lettuce |
roquette
rucola
rugola
spider mustard
spoon cabbage
spring mix
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spring salad mix = mesclun = field greens = spring mix
Notes: This is a mix of different young salad
greens. Commercial mixes usually include arugula, mizuna, tat soi,
frisee, oakleaf, red chard, radicchio, mustard greens, and
radicchio. |
tango Notes: This
mild green lettuce has ruffled edges, which makes it an interesting salad
lettuce Substitutes:
green-leaf lettuce
taratezak Substitutes: watercress (leaves have
smoother edges)
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tat soi = spoon cabbage
Notes: This has an interesting spoon-like shape
and a peppery flavor. Substitutes: mizuna |
trefoil Notes: Named for the three leaves
that sprout from each stem, trefoil has a crunchy texture and aromatic
flavor. It's great in salads or as a garnish in soups. Substitutes:
sorrel OR celery leaves
treviso radicchio
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winter purslane = Cuban spinach = miner's
lettuce = claytonia Notes: This
resembles ordinary purslane, only the leaves and stems are smaller and more
delicate. |
witloof
witloof chicory
Copyright © 1996-2005 Lori Alden
