A kitchen friend asked "what vegetables can be used to make salads", then below, Xiaobian sorted out a commonly used vegetable graphics for Western-style salads, hoping to help the chef.
Cabbage lettuce
iceberg lettuce
Also known as knotweed, iceberg lettuce, round lettuce, lettuce, lettuce, is the most commonly used lettuce in salads. With a firm core, mild flavor and a soft light green, it's a versatile lettuce in salads. It maintains a crunchy texture better than other types of lettuce and can be used alone. But because of the lack of flavor, it is often combined with other more flavorful vegetables, such as Romaine lettuce.
Romaine lettuce
romaine lettuce
Also known as upright lettuce, long-leaf lettuce, Romain lettuce, Romei lettuce. It is said that the cos native to the Aegean Sea, so also known as cos lettuce, is a kind of lettuce, the body is thick and long, the leaves are long, the leaf stalk is obvious, the leaves are pale green, crisp and juicy, with a little refreshing bitterness, is an important material for Caesar salad.
Boston lettuce
boston lettuce
Also called butterhead lettuce, it is small, round, soft leaves, dark green on the outside and almost white on the inside. The taste is mild and rich, and the texture is delicate. Not easy to save. Bowl-shaped leaves are often used as containers.
Bibu lettuce
bibb lettuce
Boston lettuce and Bibb lettuce are two categories of cream lettuce, but overall there is little difference. Smaller than cloth lettuce, slightly darker color, more obvious flavor, generally less than 250px, very soft and delicate, expensive, can be regarded as a luxury in lettuce, mostly used alone with light sauce as an after-dinner salad.
Pine leaf lettuce
loose-leaf lettuce
Also known as loose leaf lettuce, wrinkled leaf lettuce, soft leaves wrinkled edges, look more loose, not easy to preserve. This lettuce is actually divided into several categories, the green one is called lollo bionda, which has a faint grassy aroma, and the reddened leaf edge is called rosa red (lollo rosso), with a slightly bitter taste. But because it's cheap and can add flavor and color and variety variations, it's often used in mixed lettuce.
Oak leaf lettuce
oak leaf lettuce
The leaves are loose, juicy and crisp, including oak, red, and green oak leaves, and the taste is more distinctive than that of bulbous lettuce.
Bittersweet
frisee
Also known as chicory, curly endive, bitter chrysanthemum, bitter leaf lettuce, dog tooth lettuce, the shape is loose spherical, the leaves are bright green, the leaf stem is white, the taste is irritating, slightly bitter. Mixing with other lettuce, or as a garnish dish, is tempting. Because of the bitter taste, salads are usually not made alone.
Red chicory
radicchio
Also known as Italian chicory, knotted red chicory. Most of the red chicory seen in China is shredded and mixed in salads, adding a bright red color. Italians love to use it as a base for salad dishes, but for those who are not accustomed to bitterness, it is like torture. To reduce the bitterness, you can pair it with sweet ingredients. In addition, the bitter taste of cooked chicory leaves will disappear.
Belgian chicory
belgian endive
Don't think this is a baby cabbage, in fact, it is the most expensive member of the chicory family, and its relationship with chicory is similar to that of leeks and leeks. Narrow body, 10-375 px long, long and rounded appearance, pointed front end, like a cannonball, the leaves are white or yellowish, tightly wrapped (looks very similar to baby cabbage). Belgian bitter lettuce turns green when the sun shines, and it will be more bitter. The texture is crispy, usually expensive, not used alone, or cut in half with mustard vinaigrette.
rocket salad
arugula
Also known as rocket vegetables, rocket lettuce, because of the strong sesame flavor and name, native to East Asia and the Mediterranean. Some of the most well-known salads are indispensable to the bitter and spicy taste of arugula, which is best paired with pesto in Italian cuisine.
collard
Bare
Also known as leaf peony, peony dish, cabbage, the leaves are thick and firm, the taste is greener, and occasionally slightly bitter. Kale leaves are large, so it's best to be patient when making salads. If you have an oven, toast the leaves with olive oil and salt into crisps, just to remove the astringency.
Spinach with young leaves
baby spinach
Spinach common in China contains more oxalic acid, which is extremely astringent when eaten raw, and will also affect the absorption of calcium. The young leaf spinach has only grown for 15-35 days and is picked, the oxalic acid content is low, there is almost no astringency, and it maintains an ultra-high iron content, which is very suitable for mixing salads. Young leaf spinach has no obvious astringency to eat, the texture is soft and tender, and adult spinach is basically two species.
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