Lettuce salad is a relatively common cold dish. There are many ways to make it and it is relatively simple. In Western countries, lettuce is a relatively common vegetable and is also the most suitable for making a salad. There are also many varieties of vegetables suitable for salad production. For example, iceberg lettuce is also called ball lettuce. In addition, Romaine lettuce, Boston lettuce, etc. are relatively common and are very suitable for salad lettuce.

What kind of lettuce are in salads?

1. Iceberg lettuce (ball lettuce)

The most commonly used lettuce. With its firm core, mild flavor, and soft light green color, it is a versatile lettuce in salads. It maintains a crisp texture better than other types of lettuce. It can be used on its own, but because of its lack of flavor, it is often combined with other more flavorful vegetables, such as romaine lettuce.

2. Romaine lettuce

It is said to originate from Cos in the Aegean Sea, so it is also called Cos Lettuce. It is also a kind of lettuce, with a thick and long body, long leaves and obvious leaf stems. , the leaves are light green, crisp and juicy, with a slightly refreshing bitter taste, and are an important ingredient in Caesar salad.

3. Boston lettuce (butter lettuce)

Small, round, soft leaves, dark green on the outside and almost white on the inside. The flavor is mild and rich, and the texture is delicate. Not easy to preserve. The bowl-shaped leaves are often used as containers.

4. Bibb lettuce

It is similar to Boston lettuce, but smaller and tastes better. Generally one is less than 250px. Very soft and delicate, expensive and can be regarded as a luxury item among lettuces. It is generally used alone with a light dressing as an after-dinner salad.

5. Pine leaf lettuce

More loose, soft leaves with ruffled edges. All green or with red edges. Not easy to preserve. But because it's cheap and adds flavor and color and variety, it's commonly used in mixed lettuce.

6. Oak leaf lettuce

The leaves are loose, juicy and crisp, including oak leaves, red oak leaves and green oak leaves. The taste is more distinctive than the head lettuce.

7. Chicory

Split-leaf chicory is loosely ball-shaped, with bright green leaves and white leaf stems. It has a pungent and slightly bitter taste. It's tempting to mix with other lettuces or as a garnish. Because bitterness is not usually done on its own in salads. Chicory is actually the same thing as chicory, but it is grown in a way that makes it more delicate and less bitter.

8. Belgian chicory

Narrow body, 10-375px long, long and round in appearance, with a pointed front end, like a cannonball, with white or light yellow, tight leaves Coated (looks very similar to baby cabbage). Belgian chicory turns green and becomes more bitter when exposed to the sun. It has a crispier texture and is often expensive, served on its own or cut in half and served with a mustard vinaigrette.

9. Arugula

Arugula is also called rocket lettuce. It is named after its strong sesame aroma and is native to East Asia and the Mediterranean. Arugula is indispensable in some of the most famous salads. Its bitter and spicy taste makes it a perfect match for pesto in Italian dishes.