Romaine Lettuce

Romaine Lettuce, also known as Cos lettuce, is a crisp, leafy vegetable known for its robust and slightly bitter flavor. It thrives in cooler climates and is typically in peak season in the spring and fall. This lettuce is a staple in Caesar salads and is commonly used in a variety of other salads due to its crunchy texture. It's also used as a fresh wrap for foods and can be grilled for a smoky, charred flavor. Romaine is prevalent in Mediterranean cuisine and is gaining popularity in various culinary traditions for its versatility and nutritional value.

Romaine Lettuce Synonyms

Cos lettuce
Leaf lettuce

Different Forms/Types of Romaine Lettuce

Hearts

The inner leaves of romaine lettuce, known as hearts, are often sold separately. They are crisper and sweeter than the outer leaves.

Organic

Organically grown romaine lettuce, which is cultivated without synthetic pesticides or fertilizers, offering a potentially healthier option.

Pre-cut

Romaine lettuce is available pre-cut and washed, usually in bags, for convenience. This form is less fresh but saves preparation time.

Whole heads

Romaine lettuce is typically sold as whole heads with leaves attached to a single base, ideal for making salads or grilling.

How to Choose Romaine Lettuce

When selecting romaine lettuce, look for heads with crisp, green leaves that are free from dark or slimy spots. The base should be firm and the leaves should be tightly packed. Avoid wilted or yellowing leaves as they indicate age or poor storage conditions. Organic romaine lettuce can be a good choice for those looking to avoid pesticide residues.

Cooking/Prep Tips for Romaine Lettuce

Romaine Lettuce is a versatile leafy green that is most commonly used in salads but can also be grilled or sautéed for a warm dish. When preparing romaine lettuce, it's important to wash the leaves thoroughly to remove any dirt or grit. Dry the leaves gently to avoid bruising. For a crispier texture, chill the washed leaves in the refrigerator before serving. When grilling or sautéing, it's best to keep the cooking time short to retain some of the lettuce's natural crunch and nutritional value.

Shelf Life of Romaine Lettuce

Romaine lettuce should be stored in the refrigerator's crisper drawer. Keep whole heads intact and unwashed until ready to use to maintain freshness. If you have pre-cut romaine lettuce, ensure the bag is sealed or transfer it to an airtight container. Romaine hearts can be stored in a slightly damp paper towel and placed in a plastic bag in the fridge. Use romaine lettuce within a week for the best quality and texture.

Recommended Brands for Romaine Lettuce

Whole heads: No specific brand recommendation; typically sourced from local farms or generic store brands

Pre-cut romaine: Dole

Organic romaine hearts: Earthbound Farm

Cooking Techniques for Romaine Lettuce

Grilling: Grilling romaine lettuce gives it a smoky flavor and slightly wilted texture. Cut the heads in half lengthwise, brush with oil, and place cut side down on a preheated grill. Grill for 2-3 minutes until char marks appear.

Sautéing: Sautéing romaine quickly in a hot pan with a bit of oil can wilt the leaves and concentrate the flavor. This method works well when adding romaine to warm dishes or creating a wilted salad.

Chiffonade: For a refined presentation, romaine leaves can be rolled and thinly sliced into ribbons. This technique is ideal for adding texture to salads and garnishes.