Do you feel confident that you could identify all of the above types of salad greens? If so, could you then describe the flavor qualities of each and rank them on a scale of preferability (readers from Central Texas Specialty Growers excluded)? Although I myself am an avid salad eater, I have usually been pretty amiable to whatever type of green the chef feels is most appropriate and haven't spent too much time pondering the desirability of each. As we approach the date of the luncheon I am planning, I have learned that not only are there people in this world with more refined salad palates than mine, but the answer to the question "do you have any special dietary restrictions that we should be aware of when planning our luncheon menu?" can get quite specific. Here is a response from one guest:
Hi Lindsay.
Patty cannot tolerate anything very spicy. She also doesn’t care for “mixed greens” in a salad, she prefers romaine or spinach but that is much less of a problem. I think Bill is pretty open.
Thank you for checking!
Cynthia
Cynthia Wilson
Assistant to Patty Davis
It frightens one to think about what type of greens could end up in your salad without the intervention of personal assistants, doesn't it?
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