This one is killing me, I cannot think of how to write even more about lettuce than I did in 19-1: Lettuce Varieties I.
So, here is 19-2: Lettuce Varieties II, for you to skim/ignore (because no one cares about lettuce) and me to finally get out of my queue–it’s been in there since 2022.
As usual, we’ll talk about some recipes that use these types of lettuce behind the jump. You’ll also get 3 MORE types of lettuce after that, because there’s also the back of the card!
Yay?
Belgian Endive
I don’t use Belgian endive often since I find it somewhat bitter (no matter how it’s prepared), but if you dig it, here’s a few recipes that offer it as an option.
Lollo Rosso
We typically call this “red leaf lettuce” today–no wonder I couldn’t figure out what they were talking about until I looked it up just now. Funny how they mention it’s “new”…Simply Delicious definitely shows its age sometimes.
Chinese Cabbage
There are generally two types of “Chinese cabbage” widely available: napa cabbage (what they show above) and bok choy. Obviously, the napa cabbage variety is much closer to “lettuce”, which is why they feature it here.
But wait…there’s more! I think in 2025, none of these could be considered unusual to see on a menu or in a grocery store.
Rose Lettuce/Radicchio
Not my favorite on its own (again, too bitter), but I do find radicchio can be tolerable when mixed in with other types of lettuce.
Field Salad
This may be the most unusual one on here–I’ve seen it referred to as mâche on a few fancy menus and recipes, but you’re probably not gonna see it at the Sizzler salad bar.
Spinach
Spinach is everywhere, and we eat it pretty often. I mean, it comes highly recommended by Popeye, what else do you need?
