plastic clamshells or the adult flat-leaf sold in bunches) to
the tougher, more fibrous curly, which is better for
cooking.- Tatsoi, also called spinach mustard, has a mild, cabbage-
like pungency faintly reminiscent of bok choy. It has
small, round, tender leaves very similar in texture to
spinach. - Mâche is the French name for lamb’s lettuce. It usually
comes in tiny florets of 4 to 5 leaves attached at the roots.
It’s got a very mild flavor and is delicate, so it should be
dressed lightly just prior to serving.
Bitter Greens
Work well with any flavorful dressing, either creamy or
vinaigrette-based.
- Dandelion greens, or the very similar Italian puntarelle,
can range from mildly spicy to more-bitter-than-Mr.-
Burns-on-tax-day. It’s not always easy to tell, but, in
general, paler, more tender leaves will have a milder
flavor and larger, feathered, deep green leaves will be too
bitter and tough to use in salads. - Belgian endive is watery with a mild bitterness. It’s great
in chopped salads or served as individual leaves on a
crudités platter alongside a bowl of creamy dip or
dressing. - Curly endive, also known as frisée or chicory, comes in
small, feathery heads with deep- to pale-green fibrous
outer leaves surrounding sweet, tender pale yellow center
leaves. Obsessive-compulsive types or those with willing