258 Part 3 Ingredients, Preparation, and Presentation
Belgian Endive (Witloof Chicory)
Belgian endive has a tightly packed, elongated
head with a pointed tip. Heads are approximately
fi ve inches long. Leaves are white with yellow tips.
Belgian endive has a bitter fl avor with a slight
sweetness. Individual leaves
are often used as a
garnish or fi lled
and served
as a cold
appetizer.
Leaf Lettuce (Green Leaf Lettuce)
Large, tender, ruffl ed bunches of bright green
color make leaf lettuce good in salads and as a
liner for plates and platters. With a mild fl avor, the
supple leaves also work
well for sandwiches.
Red Leaf Lettuce (Red-Tipped Lettuce)
Red leaf lettuce has the same texture
and fl avor as green leaf lettuce but
with reddish-brown color at the tip
of the leaves. It is often added to
salad mixes for contrasting
color.
Boston Lettuce (Butterhead)
The soft green leaves of this lettuce form a loose
head with creamy-colored inner leaves. The leaves
have a delicate texture and cupped shape that
makes Boston lettuce popular as a salad base as
well as in mixed salads.
Bibb Lettuce (Limestone Lettuce)
Bibb lettuce is a variety that was developed in
Kentucky. It has a color and texture similar to
Boston lettuce but forms a
smaller head. Heads
are elongated and
small enough that
one head is
often served
as a single
portion.
Salad Greens, (Continued)