As the weather warms up, let’s put the spotlight on this week’s Romaine lettuce. Growing in tall heads of sturdy leaves, they’re refreshingly crisp enough for use in everyday salads, but also sturdy enough for grilling or sautéing. This sturdiness also makes it more heat tolerant than other lettuce varieties.
Your body will thank you for eating these greens. It’s heart healthy with vitamin C and beta-carotene working together to prevent cholesterol build up. Romaine is also rich in folic (vitamin B9) and potassium which may be useful in lowering blood pressure.
We now commonly term this lettuce “Romaine” as it reached western Europe via Rome.
How to prep Romaine Lettuce:
- Remove any wilted or discolored leaves.
- Rinse under cold running water, separating the leaves gently with fingers to allow water to flow in between.
- Dry off any excess moisture before using a knife to trim away the root end while leaving enough to hold the leaves together.
- Use the lettuce whole, quartered, or chopped.
- Store leftover greens wrapped in paper towel and stored in an air tight container in the refrigerator.
