AS LOW AS $39/mo with Affirm




7-21 DAYS



28-50 DAYS




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

Rouge d’hiver (Red of Winter) is an old French romaine variety with medium-red tinted leaves and exceptional flavor. Listed in Vilmorin’s The Vegetable Garden (1885) as a hardy, productive plant is a favorite for many home gardeners.
Lettuces are particularly high in vitamin A and in Potassium, which supports blood pressure, cardiovascular health, bone strength, and muscle strength.
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

Caesar Salad With Red Romaine

Photo / Recipe Source: Food Network Magazine


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


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!