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Try it with avocado dressing, pistachios and orange segments. Butterhead is great for lettuce wraps because the leaves are large and malleable. The only downside is that it’s quite expensive.
Light and crisp in texture, romaine is great for a Caesar salad. But we also prefer to top it with Mexican-style fixings: avocado, black beans and cotija cheese.
Pairs well with lemon and olive oil. Tremendous when topped with a fried egg.
Spinach is one green that goes well with almost any kind of protein. Prosciutto never disappoints. But don’t forget about fruit and nuts. Dried cherries and pecans are a match made in heaven.
It’s the perfect base for the classic Francophile salad: poached eggs + Gruyère cheese + mustard vinaigrette.
Pairs well with toasted bread crumbs, Parmesan cheese and lemon juice. Note: The red stalks have a stronger flavor than white or yellow ones.
Named for its thick and spiny stems, this kale is super-healthful, so of course you should cover it with cashews, apples and bacon. Oh, and lots of dressing--the thick leaves can handle it. But make sure you massage them a bit before serving and eating.
Toothsome to chew, curly kale is best consumed when cooked, sautéed or stewed. We love it when roasted into kale chips, tossed into pasta or sautéed with lots and lots of garlic.
Radicchio tastes great raw, but some may want to mellow its flavor by mixing it with other, sweeter greens. It also goes well with balsamic vinegar, tuna and walnuts.
It's salad season, folks. You know, the time of year when there's nothing more satisfying than a crisp bed of leaves sprinkled with fresh veggies (preferably consumed on a blanket in a park).
To get you started, we've created the definitive guide to greens: nine different types, broken down by flavor profile and dressing suggestions. And because we know how much you love recipes, we've included nine of those here, too.
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