Spinach
The smaller, tender leaves of
spinach are best for salads.
Spinach can be purchased in
bunches or cello pack. Cello
pack means the spinach is
packaged in plastic bags.
In either form, fibrous
stems should be removed
and leaves should be
washed several times to
remove dirt and grit.
Watercress
Although watercress is the classic plate garnish
for red meats, it is often used in salads. Prized
for its peppery flavor, it has small
round leaves
attached to long
stems. Thicker
stems should
be removed
before
serving.
Mesclun
Sometimes referred to as spring mix or field
greens, mesclun is a mixture of baby lettuces. It
is often purchased cut, washed, mixed, and ready
to use. Mesclun should contain an attractive
variety of textures,
colors, and
flavors.
Radicchio
A red lettuce with white stems and veins, radicchio
is an Italian variety of chicory. It has a bitter flavor;
so small amounts are added to
mixed greens for a
dramatic colorful
accent.
Sprouts
Seeds or beans, which are soaked in water, begin
to grow as sprouts. These tender little shoots of
various plants are used as an ingredient in salads.
The most popular sprouts are from alfalfa, bean
(mung beans), radishes, and mustard. Unfortu-
nately, sprouts are grown in a high moisture and
high temperature environment which is perfect for
bacterial growth. Therefore, great care should be
taken when handling sprouts to reduce the risk of
foodborne illness.
Salad Greens (Continued)
Chapter 19 Salads and Dressings 305