Escarole is delish in chicken soup. Round head with broad, curly, light green, floppy leaves. White core with a smooth underside. Buttery, fairly sweet. Aesthetically, the two work well together.
Red leaf makes a classy accent to any more verdant blend.
Their heads are long and curly with somewhat floppy leaves. Crunchy but with little taste. It will nicely showcase your dressing, but beware the water that iceberg adds. Mix with other, bolder greens or chopped vegetables. Those round, green heads that Marion Cunningham knew and loved.