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Which type of salad green do you like...

Ruth's picture

Which type of salad green do you like best?

  • Romaine
  • Iceberg
  • Arugula
  • Bibb lettuce
  • Mesclun
  • Other

You will not be able to change your vote.

Biscuit's picture

(post #33026, reply #1 of 19)

FYI, I'm the one who voted "other", and it's because I prefer spinach salad to all others.

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Gretchen's picture

(post #33026, reply #2 of 19)

I would have to vote other because "all" is not a choice.  Here we go again!!! ;o)

Gretchen

Gretchen
Amy's picture

(post #33026, reply #4 of 19)

Me too! I like different salad greens, depending on the meal. I can't choose one or the other!

marie-louise's picture

(post #33026, reply #5 of 19)

Yeah, it depends on the salad! Sometimes arulula, sometimes frisee, sometimes romaine, sometimes mesclun. I like them all. And when we can get those whole baby heads of various lettuces (they are about 3 inches in diameter and just have a handful of leaves on them), they are the best-totally different than their grown-up cousins!

Ruth's picture

(post #33026, reply #6 of 19)

Sigh. I don't compose the polls, I just post 'em.


Just for the record, I never met a salad green I didn't like, including spinach. I try new varieties in my garden each year. This year's star was Strela, and past favorites include Outredgeous (probably for the name), and Merlot. Not to mention wrinkled, crinkled curly cress, a Japanese mustard that keeps reseeding, various herbs, nasturtium leaves, borage, etc., etc.  

Marcia's picture

(post #33026, reply #7 of 19)

Ha! Even *you* can't decide. :)

DeannaS's picture

(post #33026, reply #3 of 19)

Right there with you - I love a good spinach salad. I'm not super keen on cooked spinach, but I dig it raw. I even put it on sandwiches. Mmmmm.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

unbaked's picture

(post #33026, reply #9 of 19)

I forgot about Spinach, that's my very favorite as well. Especially if I can 'ruin' it with hot bacon dressing :P

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

AmyElliesMom's picture

(post #33026, reply #8 of 19)

I'll cop to being one of the two "icebergs". I just love a nice, crisp iceberg with a creamy dressing.

I don't hate romaine, but after having to cut two cases a night at my first "real" job, I'm not too fond of it anymore.

Plus, I put so many other veggies in my salads, the iceberg is a nice complement, IMHO.

I'm just glad to see I'm not the ONLY iceberg fan out there, lol!

 


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Gretchen's picture

(post #33026, reply #10 of 19)

I like iceberg in places. And we always had to have it because DD would eat none other.  The REAL winner is Boston (is it bibb?)--those tender tender little hydroponic heads with roasted beets and walnut vinaigrette.

Gretchen

Gretchen
Risottogirl's picture

(post #33026, reply #11 of 19)

I voted arugula, but my very fave- witloof (or Belgian endive) - wasn't a choice

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

CookiM0nster's picture

(post #33026, reply #12 of 19)

mmmm, especially in a salad with oranges, apples, and a healthy grind of black pepper.

Risottogirl's picture

(post #33026, reply #13 of 19)

or tiny cubes of gruyere or beaufort and dressed with walnut oil and sherry vinegar.

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

MadMom's picture

(post #33026, reply #14 of 19)

I would have never voted for arugula, as I have found it to be very bitter.  However, I went to a cooking demo by John Ash this past weekend, and he did a dish with thin slices of beef served over arugula, and I wolfed it down.  Absolutely excellent.  Guess it depends on where you find it, right?



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RuthWells's picture

(post #33026, reply #15 of 19)

Reminds me of a marvelous frisee salad I had a few months ago downstairs at the bar at Le Bec Fin.  I usually like frisee in small doses, mixed with other greens, as it is bitter.  At LBF, it was prepared as a full plate of frisee with a warm bacon dressing and lardons of bacon and delicate, just-barely-steamed baby green beans on top.  It was delicious.  The warm dressing sweetened the frisee just enough, but it kept its wonderful texture.


 


 


Ruth Wells


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Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

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MadMom's picture

(post #33026, reply #16 of 19)

Maybe it was the warm dressing which saved the arugula?  It had a dressing of garlic sauteed in olive oil poured over it.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Regality's picture

(post #33026, reply #17 of 19)

I think it also depends on the age of the arugula.  I grow it and make sure to harvest it when very young.  The older it gets, the stronger the flavor and toughness as well.


 


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Aberwacky's picture

(post #33026, reply #18 of 19)

The flavor of arugula reminds me of toasted sesame oil.  More pronounced when older than younger.  I find it gets bitter as the weather warms--doesn't like the heat.


Leigh


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transona5's picture

(post #33026, reply #19 of 19)

It has a bacony flavor to me.