What Goes With Greens

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Wednesday, July 18, 2007

· ARUGULA Its peppery flavor is a natural balance for sweet fresh figs, pomegranate, raspberries, watermelons, strawberries, grilled apricots, tomatoes and citrus. It makes a colorful presentation when paired with radicchio or endive.

Dressings Mild and sweet, such as raspberry or balsamic vinaigrette.

· BUTTERHEAD LETTUCES, SUCH AS BOSTON OR BIBB Their pale, cream-colored, velvety leaves pair perfectly with darker, spicier greens such as arugula, watercress and radicchio.

Dressings Balsamic vinaigrette, fruity champagne vinaigrette or citrus-based vinaigrette.

· ENDIVE, FRISEE, RADICCHIO These pleasantly bitter members of the chicory family are supporting actors in salads. Cut cranberry-colored radicchio into thin strips. Add frisee for frilly texture and crunch. Slice endive leaves lengthwise into strips and add for striking presentation.

Dressings Reduced orange juice dressing; balsamic or red wine vinaigrette.

· LOOSE-LEAF LETTUCES These include green leaf, red leaf, ruby, lollo rossa and tango. They have great versatility when it comes to pairing with various accompaniments.

Dressings Versatility here, too: Greek, Italian and fresh-herb balsamic or red wine vinaigrette, Green Goddess.


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