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
CARE & HARVEST
- Pick individual leaves or wait and harvest full heads.
- For an 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 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 in you want it to keep growing.
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. The “cimmaron” 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 in Potassium, which support blood pressure, cardiovascular health, bone strength, and muscle strength.
Romaine is a popular lettuce for salads, taco shells, sandwiches, and wraps. Its flavor makes red romaine perfect for a base in salads.
HARVEST TO PLATE RECIPE
CAESAR SALAD WITH RED ROMAINE
Photo / Recipe Source: Food Network Magazine
INGREDIENTS
For 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
- 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.)
- 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!
