Made popular in American restaurants in Caesar salads. Use it fresh. Pleasant bitter flavor that goes well in mesclun mixtures. Inner leaves are bright yellow with a slightly bitter flavor. Used in the popular Lyonnaise salade.
Tradition calls for chervil, arugula, lettuce and endive in precise proportions.
Groundsel, salsify, purslane, oak leaf lettuce and other greens also might be included. When it comes to eating salads, you want to add flavor without drowning the goodness of the vegetables. To enhance the flavors the French way, make your own vinaigrette and have fun with it. Learn to add herbs, garlic or different oils to make a flavor that fits your tastes. Here are some basic vinaigrette recipes for you to experiment with.