Leaf Vegetables - The Chef's Cooking School
belgium endive

Belgian Endive: White with pale yellow tips that are closed

Flavor profile: Rich tangy

What to look for: Crisp white, yellow edges,firm, not wilted

Uses: Salad, sauce, garnish, soup, stews, pasta

Storage: Gets bitter when exposed to light, store wrapped in paper in refrigerator

Preparation: Cut root end off, cone out the core with pairing knife

Chicory: Curly long leafs,

Flavor profile: Bitter

What to look for: Fresh, free of brown spots

Uses: Salad greens

Storage: 8 - 10 days in plastic bag in refrigerator

Preparation: Wash, cut as needed, remove stem

swiss chard

Swiss Chard: Bright green, ribs with veins of red

Flavor profile: Spinach like, irony

What to look for: Sean, bright, crisp,

Uses: Salad, sauteed, steamed, souffle

Storage: 5 - 7 days in refrigerator

Preparation: Wash, cut as needed, remove stem

Green Leaf Lettuce: White base with escalloped edge pale green leafs

Flavor profile: Neutral, acts as a refresher

What to look for: Clean, crisp, bright

Uses: Sandwiches, garnish, as part of a greens mixture in salad

Storage: 5 - 7 days in refrigerator

Preparation: Wash, separate leafs, for sandwich, or cut for greens mixture

green leaf lettuce
romaine

Romaine Lettuce: White rib, with tall broad leaves

Flavor profile: Clean crisp

What to look for: Clean, bright, crisp

Uses: Salad, sandwiches, Caesar salad

Storage: 5 - 7 days in refrigerator

Preparation: Wash, cut off base end, cut up in forkful sized pieces

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