Whether you are using them raw or cooked, different types of lettuce can add texture and flavour to whatever you are cooking.
Lettuce can generally be placed into one of four categories – looseleaf, butterhead, crisphead and Romaine. For example, iceberg is a crisphead lettuce as its round head is made up of tightly packed, crunchy leaves; while butterhead lettuce is also round but the leaves are looser and have a smoother texture than their crisphead cousins.
Here are 11 of the most popular types of lettuce and how to use them:
Arugula – also known as rocket, Italian cress, rugola, roquette and rucola.
Originating from the Mediterranean, this lettuce tastes earthy and tart with a bold, peppery kick. The shape of an arugula leaf is similar to oakleaf with rounded edges undulating from broad to slight. Eat this green raw, in bold-flavoured salads, wilted into pasta, cooked in a gratin or blended into a pesto.
Butterhead – also known as butter lettuce, mignonette and buttercrunch.
A type of head lettuce, the leaves are soft and the texture is smooth like butter. It is often sold in a plastic container to protect the delicate leaves. The tender leaves work best in delicate salads as well as a wrap.
Coral – also known as lollo rosso and lollo bionda.
Coral is a looseleaf lettuce variety that is usually bright green, deep red or speckled in colour. The sturdy, crisp leaves have tight, frilly curls which are great for trapping dressing and a mild flavour; they are also great in a sandwich or burger.
Endive – also known as witlof and chicory.
Endive is a type of chicory. The unique oval shape, soft, satiny texture and slight bitterness all mean it's a great addition to any salad. Its scoop-like shape makes for edible servers, perfect for small appetisers. Tear off individual leaves and serve on a crudite platter with dip, fill the leaves as hors d’oeuvres, serve whole or sliced in a salad.
Iceberg – also known as crisphead and igloo lettuce.
This is the lettuce everyone knows best! It is very crisp, watery and refreshing. It forms in basketball-sized heads with large, tightly packed, pale-green leaves. This is the first choice by most of us for a chopped or wedge salad; it’s also great in tacos, subs and sandwiches.
Little gem – also known as baby gem and sugar cos.
Resembling baby Romaine, this lettuce is actually a full-grown variety with crisp, sweet and sturdy leaves. The leaves are great to be tossed whole into a salad, sandwich or wrap; you can also cut it in half and char it on the barbeque.
Mesclun – also known as mixed baby lettuce.
This is actually a loose mix of tender baby lettuce leaves rather than a variety. The mix can contain any number of lettuce varieties as well as baby spinach and other baby greens. Mesclun can be bought pre-packaged but for ultimate freshness, choose different types of lettuce and mix them together at home.
Oakleaf – also known as oak leaf.
This lettuce gets its name from the shape of its leaves which are similar to those of the oak tree. This delicate, tender lettuce acts as a great base for other ingredients and won’t compete with other vegetables in a salad.
Romaine – also known as cos lettuce.
This large leafy lettuce has a thick centre rib which gives it a real crunch and a slightly bitter taste. It is the original lettuce that was used for a Caesar salad for its superior crunch, it can also stand up to the heat from a grill or barbeque making it extremely versatile.
Radicchio – also known as red chicory and Italian chicory.
Easily recognisable with its deep red-purple colour, this is the variety for lovers of bitter lettuce. It is crisp and velvety when eaten raw as a stand-alone salad green, or mixed with other chicories and sweet lettuce. When cooked, its vibrant hue turns brown and what was bitter, becomes sweet.
Cress – also known as watercress.
A peppery taste is characteristic of all varieties. Sold in bunches, mature watercress has a tough, fibrous stem and small green leaves (the stems of baby watercress are generally more tender). Be sure to wash all forms of cress thoroughly, since they often grow in sandy ground.
Cress has a bold flavour but delicate texture and is best used in sophisticated but simple side salads, toss them into a saucy noodle dish or use them to top a gourmet pizza.
