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Red Romaine

DAYS TO SPROUT

DAYS TO
SPROUT

7-10 days

MATURES IN

MATURES
IN

68 days

TASTE IT FOR

TASTE IT
FOR

3-5 weeks

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Care & Harvest

💡Temperature: Lettuce prefers cooler temperatures (60-70F), and if placed in higher temperatures, it will turn bitter, bolt, and flower early.

 

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. 

 

🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

 

🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Don’t cut more than 1/3 of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.

Quick Facts

Romaine is also called “cos” lettuce because it is thought to have originated on the Greek island of Kos. Romaine is an incredibly popular salad green for its firm, crunchy texture and mild, sweet flavor. This variety is known for its resistance to bolting and its intensely red leaves which are rich in anthocyanins and antioxidants.

Lettuces are particularly high in vitamin A and potassium which support blood pressure, cardiovascular health, bone strength, and muscle strength.

Romaine is a popular lettuce for salads, tacos, sandwiches, and wraps. It makes a perfect base for any salad!

Harvest to Plate Recipe

How To Cook Red Romaine

CAESAR SALAD WITH RED ROMAINE – Food Network Magazine

INGREDIENTS

or the dressing:

  • 1/2 cup fresh lemon juice
  • 1 to 2 anchovy fillets
  • 2 tablespoons Worcestershire sauce
  • 1 pasteurized large egg yolk
  • 1/2 cup canola oil
  • 1 clove garlic, minced
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon honey (preferably chestnut honey)
  • Dash of hot sauce
  • 1/2 teaspoon chardonnay vinegar (or other white wine vinegar)
  • 1/2 cup freshly grated parmesan cheese

For the salad:

  • 4 to 5 heads baby red romaine lettuce
  • 1/2 cup freshly grated parmesan cheese
  • French-bread croutons, for topping
  • Fresh lemon juice, for sprinkling

INSTRUCTIONS

  1. Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.)
  2. Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don’t separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit!
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