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GREENS IN THE MARKET April 25, 2006 At this time of year when the soil is finally beginning to warm up from the winter freeze, there really isn't a whole lot of local produce coming to market yet. But there is some, and if you look for it, you will find a wonderful assortment of salad greens available. There is so much to talk about beyond lettuce; here are a few ideas for your salads. Arugula: an Italian green with a strong spicy flavor. Wash thoroughly.Belgian endive: A very versatile, tightly packed stalk. Unpeel long pale canoe shaped leaves which are mildly spicy. Great for stuffing or for roasting whole. Bibb lettuce: part of the butterhead family of lettuce, it has broad, smooth leaves and a mild sweet taste. Great for salad nicoise. Frisee: a very attractive member of the chicory family, it has slender curly leaves (think frizzy) and a mildly bitter taste. As useful for its looks as for its flavor. Mache: small oval leaves - this tiny green has a pleasant nutty taste. Useful as a garnish. Radicchio: a dramatic red leaf with a strong bitter taste, this is an Italian chicory that makes a statement. One leaf, flattened out, can be the platform for an entire dish. Red oak leaf lettuce: a big undulating leaf, dark green, shading to dark maroon, with a full but restrained flavor. A dramatic addition to any salad. Romaine lettuce: long, flat leaves, medium green color, crisp crunchy texture and a mildly bitter flavor. The choice for Caesar Salad. Spinach: not just for cooking, of course. Various sizes of long, oval leaves with a tough stem that should be trimmed off. Lots of flavor, but wash carefully. Watercress: Another small leafed plant with a famous peppery flavor, a little goes a long way.
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