There are hundreds of types of lettuce found throughout the world, so there's certainly no shortage of choices for your next meal. Lettuce falls into four basic categories: butterhead, looseleaf, romaine and iceberg. If you've had a salad before, you probably already know about romaine and iceberg. Butterhead refers Boston (or Bibb) lettuce, while looseleaf lettuces are loosely packed—as the name implies—with red or green ruffled leaves. Whether you're just looking to expand your salad greens horizons or searching for more creative cooking ideas, Food & Wine has tons of recipes to get you started.

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Little Gem Lettuce with White Anchovies
Star chef Geoffrey Zakarian’s herb-packed salad dressing is brightly flavored, sweet and tangy; it’s like green goddess dressing but without the mayonnaise or sour cream. Slideshow: More Salad Recipes 
British Roast Vegetable Salad with Stilton
The British love a Sunday roast—it’s a weekly ritual that many enjoy with friends and family in the pub. Usually there’s chicken with gravy, lamb and mint sauce or beef and Yorkshire puddings. Whichever roast you choose, it always comes with roast vegetables as a side. Since there are often leftover vegetables, I’ve decided to come up with a salad that celebrates this often underrated side. -Anne Faber Slideshow: More Salad Recipes 
Gem Lettuce Salad with Chile Dressing and Breadcrumbs
This memorable take on a Caesar salad features a sensational dressing flavored with Worcestershire sauce, anchovy, sour cream and Calabrian chiles—mild, fruity Italian peppers that are jarred in oil. Slideshow: More Salad Recipes