There are red and green varieties. With its beautiful coloring and slightly bitter flavor, radicchio is wonderful when combined with other salad greens. You can also use the leaves as a base for hors d'oeuvres, or saut them for a side dish. This has a pungent, peppery flavor that adds zip to salads. You can cook it, too.
Romaine combines good flavor and crunch, plus it has a decent shelf life in the refrigerator.
It's the preferred green for Caesar salad. Green romaine is the most common variety, but you can sometimes find red romaine, which is more tender. This is a mix of different young salad greens. Commercial mixes usually include arugula, mizuna, tat soi, frisee, oakleaf, red chard, radicchio, mustard greens, and radicchio. Named for the three leaves that sprout from each stem, trefoil has a crunchy texture and aromatic flavor.