This month we are featuring romaine lettuce! Since it’s national salad month it would make sense that we put the spotlight on the fundamental of a salad!
When selecting a romaine lettuce, or any time really, look for crisp leaves that are green or red. The leaves should be free of spots without brown or yellow discolouration on the edge. To store lettuce, wrap it in a paper towel, place in a perforated plastic bag and store in the crisper. If you prefer to wash the lettuce before storing it make sure it is well dried. Lettuce should keep for about 5 to 7 days this way. Never cut up your lettuce before storing since nutrients will be lost and the lettuce will not keep as long.
To prepare your romaine lettuce, cut the stem end and remove all the leaves. Place in a bowl with cool water, swish and rinse to make sure the lettuce is clean. Dry completely by using a salad spinner, or by wrapping the lettuce in clean towels. Cut or hand-rip the lettuce just before serving.
Lettuce of all types is most often eaten raw in salads or as garnishes for sandwiches. It can also be used in a soup, stir fry or grilled even!
Romaine lettuce is the prefect Caesar salad lettuce, but it’s also great in any type of salad.
Romaine lettuce is available from June to October, but greenhouse romaine lettuce is available all year round!
A cup of romaine lettuce has only 10 calories. It is one of the most nutritious types of lettuce, high in Vitamin K and contains Vitamin A and C.
Here is one of our favourite lettuce recipe:
Basil Caesar Salad from Ambassador Chef Michael Smith
Let’s hear some of your favourite ways to use romaine lettuce!
