Growing up Italian often meant having a salad that looked more like an abandoned field than a cool wedge with bacon and dressing. Iceberg lettuce was banned from my Mom’s dinner table. Our salad greens were colorful and flavorful. They came in many shapes and sizes, from the mini-leaved mache, to the fun-shaped arugula, to the colorful radicchio. With bathing suit season fast approaching, how perfect that fresh, low-calorie greens are coming into season in Ohio.
When buying lettuce in whole bunches, check the stem. Choose the stem that is not dried out or rusted in color. Make sure the leaves are bright in color and not wilted.
Wash the lettuce as soon as you get home. Wash thoroughly, but quickly as most of the great vitamins found in lettuce are water-soluble. Dry the lettuce by rolling and patting it dry with paper towels or a clean, lint free dishtowel. Wrap the lettuce in fresh paper towels and place in a large plastic storage bag or airtight container. Keep the lettuce refrigerated. The paper towel barrier does two jobs: It wicks moisture off the leaves to keep them from getting slimy, and as it retains moisture in the storage container environment, keeping the leaves hydrated and crisp. Stored properly lettuce can be kept up to one week.
Here are some different greens to add to your salad next time you are in the mood:
Radicchio, also known as Italian chicory, is a redhead lettuce with white veins. Much like white asparagus, radicchio gets it color from the intentional removal of sunlight during its growth. Radicchio is bitter when raw, but has a nice, mellow flavor when cooked. It is perfect as a punch of flavor in a raw salad with other greens, but better as part of a grilled vegetable dish with zucchini and onions.
Mache, also known as lamb’s lettuce, resembles tiny bunches of small leaves. These delicate bunches are sweet and nutty in flavor, and can be served without other lettuce. Because of mache’s delicate flavor, it pairs best with light citrus vinaigrette. It is also high in vitamin C and has more iron than spinach.
Arugula, called rocket in Europe, is a peppery leaf that makes a great addition to any salad mix. Depending on your taste buds, arugula can be served as the only green or mixed with sweet or softer flavored greens, such as spinach, in a salad. It can make a great alternative to basil for a fun pesto, or my favorite use is to place fresh arugula on hot from the oven pizza and enjoy its fresh peppery crunch with every gooey, cheesy bite. Arugula is high in vitamins A and C.
Iceberg Lettuce, better known as “forbidden” in my Mom’s house, has its purpose in a salad. Although not as nutrient rich as other lettuce, iceberg’s strong crunchy structure makes it a great skeleton for mixed green salads. Its ability to be dressed and stay firm longer than the more delicate greens makes it a favorite in restaurants, and that cold crunchy mouth feel is great in summer. It is hearty enough to stand up to creamy thick dressings. Its best use is in salads or as a nice cold “bowl” for summer pasta salads for a simple plate presentation.
Enjoy a variety of greens your market has to offer this spring with these two salad recipes. Experiment with your own greens mixture or purchase already mixed mesclun greens for the first recipe. For the second recipe, well, who doesn’t enjoy a good retro wedge salad? Sorry, Mom.
Mixed Green Salad
Serves 8
Ingredients:
6 cups fresh mixed greens, washed & dried
1 cup parmesan flakes
1/2 cup toasted almond slices
Directions: Toss all ingredients together in large bowl with vinaigrette.
Orange Champagne Vinaigrette
Ingredients:
¾ cup extra virgin olive oil
1/4 cup orange juice
1/4 cup champagne vinegar
3 teaspoons orange zest, minced
1 tablespoon brown sugar
1 tablespoon whole grain mustard
Salt and pepper to taste
Directions: Whisk together ingredients. Toss with salad.
Iceberg Wedge Salad
Serves 4
Ingredients:
1 head of Iceberg lettuce
6 hard boiled eggs, largely crumbled
6 Roma tomatoes, diced
8 slices pancetta, baked crisp and largely crumbled
1/2 cup crumbled feta or blue cheese
1 recipe of thousand island dressing
Directions: Wash iceberg lettuce, remove outer layers and slice into four large wedges. Remove inner core of each wedge that is too tough to eat. Place wedge on its side on a chilled dish. Pour dressing over wedges. Sprinkle all other ingredients evenly over wedge. Serve chilled.
Thousand Island Dressing
Ingredients:
1 cup real mayonnaise
1/4 cup ketchup
1/4 cup sweet pickle relish
1 tablespoon rice wine vinegar
1/8 teaspoon salt
Directions: In a mixing bowl, mix together all ingredients. Chill for 1 hour before serving.
