I just edited my reply to specify that I meant red LEAF lettuce. I’ve never had red romaine. Digression relative to your greens options: I adore green frisée, not sure if that’s the only color. At its heart, it is pale yellow-green. Also pricey, bitter, tough, and hard to find. BUT, if I see a smallish head of curly chicory or curly escarole and can see that it’s yellowish inside, I buy it because its attributes are identical and it costs much less. The tough dark green parts aren’t wasted; I chop and cream them, like spinach, but cooked lower and longer. The appeal of frisée, as in Salade á Lardons, is its contrast with softer salad ingredients. It’s best with a sweetish dressing.
3 Likes
