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Romaine Lettuce

Romaine Lettuce

Description

Romaine is an elongated head of dark, green, somewhat narrow and stiff leaves attached to a firm rib reaching almost to the top of the leaf. Romaine heads are rather mild in flavor. The leaves are pale green in color with a more distinct rib on each leaf. 

Applications/Techniques

Romaine heads are often chopped and mixed with other lettuces such as Iceberg for standard table salads. As mentioned, Romaine is the essential lettuce for Caesar salad, where it was originally mixed with the other ingredients and presented whole leaf. 

Romaine is not as delicate as some of the other lettuces and can accommodate stronger flavors and heartier ingredients.

History

There has been much discussion, for whatever reason, as to the origin of the Caesar salad.

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States and it first appeared in one of his restaurants in Tijuana in 1924. The salad features a mix of ingredients-raw eggs, anchovy, parmesan, lemon juice, garlic, Worcestershire sauce and fresh croutons that, when mixed correctly, create a potent and flavorful salad using romaine as the only lettuce.

Flavor Friends

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  • Bell Peppers
  • Cheese-Feta, Jack, Parmesan
  • Chile Peppers
  • Cucumbers
  • Eggs
  • Garlic
  • Lemon
  • Olive oil
  • Olives
  • Onions
  • Shallots
  • Sour cream
  • Tarragon
  • Tomatoes
  • Vinegar-Balsamic, Cider, Red Wine, Sherry, White Wine

 

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