Romaine Lettuce - Gross: 250g | Net: 150g
Romaine lettuce is medium to large with an elongated shape and stiff, upright leaves. The thick heads are loosely connected to a central blanched base and the leaves, averaging 10-15 centimeters in length, are broad with many folds and creases. The outer leaves are dark green with a prominent white central rib, and as the leaves grow smaller in the center, they become paler in color almost fading to white.
Romaine lettuce is crisp, succulent, and crunchy with a mild, slightly bitter taste.
Romaine lettuce an excellent source of dietary fiber, vitamins A, C, and K, thiamin, folate, iron, potassium, and manganese. It is also a good source of riboflavin, vitamin B6, calcium, magnesium, phosphorus, and copper.
How to Use
Romaine lettuce is best suited for both raw and cooked applications such as braising, grilling, and lightly boiling. The leaves can be used fresh and torn for salads, or they can be used as a dipping vessel for sauces, dips, and fillings. They can also be layered on sandwiches, burgers, and in wraps for added crunch. In addition to fresh preparations, Romaine lettuce can withstand high heat which makes it suitable for grilling, braising with cooked vegetables and meat, adding to soups, and chopping and mixing into stir- fries. Romaine lettuce pairs well with bulgur wheat, parsley, garlic, chives, tomatoes, roasted red pepper, citrus, avocado, apples, pears, black olives, capers, grilled steak, poultry, bacon, tuna, smoked fish, feta cheese, blue cheese, parmesan cheese, and hummus.
How to Store
The leaves will keep up to one week when wrapped in paper towels to absorb excess moisture and stored in the crisper drawer of the refrigerator.
Originally considered a weed in the Mediterranean, Romaine lettuce is documented as being one of the oldest known cultivated varieties, having been grown for at least 5,000 years. Romaine lettuce has been used in cultures all over the world in both culinary and medicinal applications. In Egypt, there are ancient paintings on tomb walls that depict lettuce with pointed, elongated leaves and many experts believe it is a variety of Romaine. The lettuce was also served to Persian kings and used as an edible spoon for dips and spreads like tabbouleh in Syria. In addition to culinary use, in Rome, the milky liquid produced from the outer leaves was believed to have restorative properties and was used by many ancient healers to reduce symptoms of diseases and illness. Today Romaine is still a widely used variety and is most well-known for its use in the Caesar salad.