1. Flavor
“In the winter, you’re going to see a lot of mixed chicories going in: endive, radicchio, Castelfranco,” West says. “They’re all a little bit bitter—not crazy bitter—so we blend that with a little sweeter, more supple lettuce in there.” Examples might be lolla rossa or baby head, he says. In the summertime, baby oak leaf, arugula and baby kale make an appearance, as well as tops from beets, radishes and carrots. “It not only adds another layer of texture and flavor, but it helps [reduce] our food waste,” West says.