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J§Mli*ary consciousness has been ignited as pabple across the country experiment with col01'1111, exotic and exciting new flairs — right at home. And, today’s new generation of flavorseelBBtSB expect to find a mixed vfiiety of high quality, delicious products that offer the ultimate in convenience and variety at the local grocers and fifed retailers. Lettuce is a prime example. Although iceberg lettuce is still the number one choice for salads, consumers are starting to see this is just-well, the tip of the iceberg.
From arugula to watercress, almost all grocers and farmers’ markets now offer a large selection of salad greens. Salad greens are delivered to local grocery stores in pre-cut, prewashed, ready to use packages that make salads an effortless and convenient meal option every day. One variety gaining in popularity is mesclun. Once hard to find outside fine restaurants, this mixture of young, tender salad greens, including arugula, chervil, frisee and oak lettuce leaves is now readily available.
But e proper salad should be a partnership of greens and dressings that complement each other. And vinaigrettes are perfect as excepr
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