Flashy Trout Back

DAYS TO SPROUT

DAYS TO
SPROUT

5-10 days

MATURES IN

MATURES
IN

27-55 days

TASTE IT FOR

TASTE IT
FOR

3-5 weeks

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Care & Harvest

Harvest larger and older outer leaves to make room for younger center leaves to grow. Cut lettuce leaves at the base to harvest.

Alternatively, cut the top ⅔ of the entire head to harvest a bunch at once. The remaining ⅓ will grow back and can be harvested again in a few weeks.

Quick Facts

ORIGIN

Native to Europe, this heirloom romaine was bred in Austria and called “Forellenschluss”. Don’t worry, it doesn’t taste like fish! It is a heavily prized variety of romaine that is more tender and buttery than most Cos species, and gets its name from the trout speckled pattern on its leaves.

QUALITIES

Flashy Trout Back lettuce has red spots on its leaves that look like the back of a trout. This speckling is normal!
Incredibly tender and mild, sweet leaves. Almost in between romaine and butter lettuce.

USE

Use flashy trout back as a replacement for typical romaine use.
Serve as a base green in a salad to create a gourmet, delicious experience, and enjoy the tender, sweet, buttery leaves.

Harvest to Plate Recipe

How To Cook Flashy Trout Back

Cookie and Katie

INGREDIENTS

⅔ cup uncooked quinoa, rinsed
1 ⅓ cups water
½ cup raw sunflower seeds
½ teaspoon olive oil
1 small head of flashy trout back (about 11 ounces), chopped into bite-sized pieces
1 cup shredded carrots (I used 2 large carrots, turned into ribbons with a julienne peeler and roughly chopped)
1 cup chopped cabbage (green or purple) or broccoli slaw
½ cup chopped radishes
½ cup dried cranberries

Zippy Cilantro Dressing

⅓ cup olive oil
3 tablespoons lime juice (about 2 medium limes)
2 tablespoons rice vinegar
¼ cup lightly packed fresh cilantro
2 teaspoons honey or maple syrup
2 medium cloves garlic, roughly chopped
½ teaspoon fine-grain sea salt
¼ teaspoon chipotle chili powder or regular chili powder

INSTRUCTIONS

To cook the quinoa: Combine the quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 15 minutes. Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Fluff with a fork, and set aside to cool.
To toast the sunflower seeds: Combine the sunflower seeds and olive oil in a medium skillet. Cook over medium heat, stirring frequently (careful, they’ll burn), until the seeds are fragrant and starting to turn lightly golden on the edges. Remove from heat and set aside to cool.
In a large serving bowl, combine the prepared romaine, carrots, cabbage, radishes and cranberries. Once the quinoa and sunflower seeds have cooled, add them to the bowl as well.
To prepare the dressing: In a blender or small food processor, combine all of the ingredients and blend well, pausing to scrape down the sides as necessary. Taste, and adjust as necessary—it should be zippy, but if it’s overwhelmingly tart, add a bit more honey. If you’d like a little more kick, add another ¼ teaspoon chili powder.
If you’ll be serving the salad all at once, drizzle in enough dressing to lightly coat the salad once tossed (you might not use all of it), and toss to combine. If you intend to have leftovers, store the salad separately from the dressing, and toss just before serving.