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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
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
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!