14 Types of Lettuce and What to Do With Them
It’s easy to write off the many types of lettuce as salad fodder—healthy, tedious, and, without dressing, an utter bore. But don’t put these greens in a corner. They are far too versatile for such treatment. Supple Bibb, piquant watercress, juicy (yes, we said juicy) iceberg: There is so much to appreciate about a good head of greens picked at its prime. And what you can do with it! Lettuce soup for starters, plus grilled romaine and caramelized radicchio. There’s salad pizza and salad pasta (which, no, is not the same thing as pasta salad). And brothy pots of beans laced with escarole.
The different varieties of lettuces can generally be placed in one of four categories: crisphead, butterhead, romaine, and looseleaf. A prime example of crisphead is iceberg lettuce: Its round head comprises tightly packed, crunchy leaves. Butterhead lettuces are also round, but their leaves are looser, with a smoother texture. Romaine’s elongated leaves and thick white ribs are its outstanding physical characteristics. And, as the name states, looseleaf lettuces are loosely gathered, growing as a rosette, enabling the grower to remove just the leaves rather than harvest the entire plant.
Below, we’ve outlined the most common types of lettuce in American supermarkets. We’ve also included a few chicories, slightly bitter greens often found alongside lettuces in your grocer’s produce aisle, and a few brassicas (watercress and arugula). While the latter aren’t technically lettuces, we love to use them in salads, sandwiches, and practically anywhere else we might use the titular green.
No matter the variety of lettuce (or other leafy greens) you buy, store it in its clamshell or a plastic bag in the crisper drawer and add a paper towel to the container to help control moisture. If your greens have wilted, try soaking them in hot water—yes, hot—just before using. And always wash your greens thoroughly and dry them with a good salad spinner before using.
Finally, don’t be afraid to combine different greens into one salad recipe. Try pairing peppery arugula with crisp endive or butter lettuce with other tender greens and a variety of soft herbs.
Photograph by Elliott Jerome Brown Jr., Prop styling by Emma Ringness, Food Styling by Leslie Garetto
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Arugula
Alternate names and varieties: rocket, Italian cress, Mediterranean rocket, rugola, rugula, roquette, rucola
Originating from the Mediterranean, this green tastes earthy and slightly tart with a bold, peppery kick. The shape of an arugula leaf is similar to oakleaf lettuce, with rounded edges that undulate from broad to slight. Baby arugula, which is typically shorter than an index finger, is more widely available than its full-grown sibling and often sold prewashed and boxed. It will hold for several days without wilting, as long as the lid is properly sealed.
How to use arugula: Arugula’s peppery bite is the perfect counterpoint to rich dishes like roasted pork and simple roast chicken, or sweeter flavors like a salad with roasted squash or Italian plums. It can also be wilted into pasta, blended into a pesto-like spread, or tossed on top of pizza.
