Endive

Image by Arnold Gatilao (http://inuyaki.com)I like the idea of chopped salads. I really do. They're like solid soup: all the ingredients are blended together.

That may not have been the best comparison.

Anyway, I like the idea of chopped salads. I occasionally make things that might be considered chopped salads. This spring, I've been making a bunch of vinegared salads using some combination of chopped cucumbers, tomatoes, radishes, onions, carrots, and garlic. Still, I almost never order them in restaurants. When I do, I'm usually disappointed.

I was reading about chopped salads in The Kitchn when I realized why: they use iceberg lettuce.

I really don't like iceberg lettuce. I barely consider it a food. I tend not to use lettuce at all at home. On rare occasions, I will pick up some mixed greens, but when I want something green and leafy I will almost always turn to spinach or cabbage. Still, iceberg lettuce retains some structural integrity when chopped, which makes it a recommended choice for chopped salads. The article I was reading recommended endive as another option, and cabbage would clearly work well also.