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CARDINALE

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 DAYS

MATURES IN

MATURES
IN

60 DAYS

TASTE IT FOR

TASTE IT
FOR

3-5 WEEKS

Care & Harvest

There is little care required for the growth of this lettuce. Once the head reaches a desired size, and before it bolts (begin to elongate) the whole head can be harvested and stored in the fridge for up to 2 weeks. 

For ongoing harvest, you can begin harvesting once the leaves reach about 4 inches tall. Harvest the outer leaves of the head and let the inner leaves continue to grow and mature. Just snip either single outer leaves or grab a bunch of them and cut them with scissors one inch above the base of the plant. Be careful; if you cut into or below the base, the plant may die, so leave the small leaves in the middle to regrow easily.

Do not cut more than a third of the plant if you want it to keep growing.  



QUICK FACTS

Cardinale Lettuce is a red french variety that produces open rosettes until full maturity, then folds itself into a lovely red crisp head.  Cardinale color is alluring and intense and has the habit of a wide Romaine.
This variety is highly nutritious due to protein chlorophyll present in its beautiful dark-green leaves. It’s a good source of: 
  • Vitamin A, C and K. 
  • Calcium, phosphorus, magnesium, potassium and more.
Great to break up and have in a green salad. Larger leaves from heads can be used in place of bread or tortillas as ‘lettuce wraps.’

Harvest to Plate Recipe

RED LEAF & MANDARIN SALAD

Photo / Recipe Source: Taste of Home

INGREDIENTS

  • 8 cups torn red leaf lettuce
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped sweet yellow pepper
  • 1/4 cup chopped sweet red pepper
  • 5 tablespoons olive oil
  • 2 tablespoons honey
  • 4-1/2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 2 tablespoons finely chopped red onion
  • 1/3 cup sliced almonds, toasted

INSTRUCTIONS

In a salad bowl, combine the lettuce, oranges, cheese and peppers.

In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.