What's your favorite salad lettuce?
- Thread starter nancy324
- Start date
Imafitnessfreak
Cathlete
Baby Spinach and Romaine...mixed
...Carole
nancy324
Cathlete
I guess Romaine wins. Personally, I don't like Romaine because it's too fibrous. I don't care for either the texture or the taste. My list looks like this:
1. Chicory
2. Escarole
3. Boston
4. Red leaf and green leaf
5. Romaine
6. Iceberg (totally agree with Kathryn)
Obviously, I'm in the minority!
Kathryn, chicory is a bit bitter, but very addictive. While chicory may be an acquired taste, escarole is love at first bite. If you haven't tried escarole, give it a try. I just love it. While romaine and escarole have about the same nutritional values, escarole has more dietary fiber than romaine.
1. Chicory
2. Escarole
3. Boston
4. Red leaf and green leaf
5. Romaine
6. Iceberg (totally agree with Kathryn)
Obviously, I'm in the minority!
Kathryn, chicory is a bit bitter, but very addictive. While chicory may be an acquired taste, escarole is love at first bite. If you haven't tried escarole, give it a try. I just love it. While romaine and escarole have about the same nutritional values, escarole has more dietary fiber than romaine.
kathryn
Cathlete
>Kathryn, chicory is a bit bitter, but very addictive. While
>chicory may be an acquired taste, escarole is love at first
>bite. If you haven't tried escarole, give it a try. I just
>love it.
I'm not sure if I'd like chicory, then. I'm not too fond of the bitter stuff (is it radaccio that is kind of red/purple, like red cabbage color, and bitter? I can only take so much of that).
I think I've tried escarole, though I couldn't ID it on its own. I get a lot of those "mesclun" mixes and "baby lettuce" mixes, and it's sure to be in there.
I actually like the fibrousness (fibrosity? fibrocitudinousness? ) of romaine, though I've never really thought of it like that. I like to use torn romaine as a bed for mock "chicken-or-the-egg" (tempeh) salad, or bean salad, so maybe it compliments the fiber in the other ingredients well?
Last time I went to a restaurant with a salad bar, I was highly tempted to grab the kale they used as "decoration" under the bowls. It looked much better than the mostly-iceberg-lettuce-with-some-token-pieces-of-red-cabbage-and-carrot salad. But I was wary abou its cleanliness.
>chicory may be an acquired taste, escarole is love at first
>bite. If you haven't tried escarole, give it a try. I just
>love it.
I'm not sure if I'd like chicory, then. I'm not too fond of the bitter stuff (is it radaccio that is kind of red/purple, like red cabbage color, and bitter? I can only take so much of that).
I think I've tried escarole, though I couldn't ID it on its own. I get a lot of those "mesclun" mixes and "baby lettuce" mixes, and it's sure to be in there.
I actually like the fibrousness (fibrosity? fibrocitudinousness? ) of romaine, though I've never really thought of it like that. I like to use torn romaine as a bed for mock "chicken-or-the-egg" (tempeh) salad, or bean salad, so maybe it compliments the fiber in the other ingredients well?
Last time I went to a restaurant with a salad bar, I was highly tempted to grab the kale they used as "decoration" under the bowls. It looked much better than the mostly-iceberg-lettuce-with-some-token-pieces-of-red-cabbage-and-carrot salad. But I was wary abou its cleanliness.
kathryn
Cathlete
>Kathryn, If you think radicchio is bitter, than you
>definitely won't like chicory. I don't even think of
>radicchio as bitter. I guess you don't like arugula at all,
>right? You might even think of escarole as bitter. I guess
>it's a taste-bud thing.
You could be right. I might be a "super taster"(let me get out my cape!).
I've read a couple of articles about supertasters vs. non-tasters vs. regular tasters. Supertasters taste more things as bitter and find that taste unpleasant (ie: they often find coffee to be bitter, which I do, one reason why I never became a coffee drinker) and find some veggies to be more bitter than either regular tasters or non-tasters (the latter of whom often can have problems with overeatiing because their taste buds aren't as stimulated and they are not as satisfied by the tastes of foods as are super tasters or even tasters). I also have a very sensitive sense of smell ( but I have no idea if there is a connection, nor do I remember reading anything about supertasting and "supersmelling"!).
>definitely won't like chicory. I don't even think of
>radicchio as bitter. I guess you don't like arugula at all,
>right? You might even think of escarole as bitter. I guess
>it's a taste-bud thing.
You could be right. I might be a "super taster"(let me get out my cape!).
I've read a couple of articles about supertasters vs. non-tasters vs. regular tasters. Supertasters taste more things as bitter and find that taste unpleasant (ie: they often find coffee to be bitter, which I do, one reason why I never became a coffee drinker) and find some veggies to be more bitter than either regular tasters or non-tasters (the latter of whom often can have problems with overeatiing because their taste buds aren't as stimulated and they are not as satisfied by the tastes of foods as are super tasters or even tasters). I also have a very sensitive sense of smell ( but I have no idea if there is a connection, nor do I remember reading anything about supertasting and "supersmelling"!).
nancy324
Cathlete
Very interesting, Kathryn. From your description, sounds like I'm a taster. I live to eat. I get out of bed in the morning only because there is gourment coffee waiting for me, and make it through the day only because a glass of pinot noir is waiting for me at the end of the day. Nothing else matters to me as much as food and drink. Is that a taster? I'll have to research the issue.
I love a mix of romaine and red leaf. I have never tried chicory and honestly don't even know where to find it.
My favorite salad is lettuce (see above) with red cabbage, sliced cucumbers, tomatoes, radishes, celery and carrots. Top with warm flaked salmon. Drizzle with fat free poppy seed dressing. Sprinkle lightly with toasted sunflower seeds. Yumm.
My favorite salad is lettuce (see above) with red cabbage, sliced cucumbers, tomatoes, radishes, celery and carrots. Top with warm flaked salmon. Drizzle with fat free poppy seed dressing. Sprinkle lightly with toasted sunflower seeds. Yumm.
