Type: Leafy Green Vegetable
Flavor: very tender, subtle bitter/sweet flavor
Use: Consumed raw or cooked
Grown by: Horticulture Research Station
Short Term Storage: Romaine is very fragile and its leaves wilt quickly. It should be stored unwashed in an open plastic bag in the vegetable crisper of the refrigerator (3-5 days)
Preparation: Wash leaves under cool running water to remove dirt before cooking or eating.
Pairing: Romaine leaves are great to use as wraps for fresh cheese, tacos, or egg salad. It also makes the perfect salad base and can be topped with almost any fruits, nuts, or dressing for a refreshing salad. Romaine is great on sandwiches as well. It can also be used on top of pizza, or in stir fry, pasta, and soup dishes to add color and flavor.
Nutrition: Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA MyPlate recommendations. Red leaf butter lettuce is rich in calcium, magnesium, and potassium
Grilled Romaine Lettuce
**What are romaine hearts? Just the inner leaves of romaine lettuce that stay somewhat tightly together, not the outer leaves.
3 to 4 romaine hearts
3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon salt
Pinch freshly ground black pepper
1.Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
2 Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.
3 Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.