Rouge d'Hiver

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Rouge d’Hiver

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 days

MATURES IN

MATURES
IN

28-50 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.

🥬 Harvest: Lettuce can be picked as individual leaves or harvested as a full head. For ongoing harvest, once the leaves are 4 inches tall, snip the outer leaves an inch above the base of the plant and let the inner leaves continue to grow and mature. Do not cut more than one-third of the plant if you want it to keep growing.

Quick Facts

ORIGIN

Rouge d’Hiver (Red of Winter) is an old French romaine variety with medium-red tinted leaves and exceptional flavor. This variety is a favorite of many home gardeners.

QUALITIES

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

USE

Perfect in salads or on sandwiches. Larger leaves from heads can be used as lettuce wraps.

Harvest to Plate Recipe

How To Cook Rouge d’Hiver

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!

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