Romaine lettuce is one of the more popular lettuce varieties in the US. For good reason! Romaine lettuce is a variety of lettuce that grows in a tall head of sturdy dark green leaves with firm ribs down their centers. It is more nutritious than iceberg lettuce, with 10 % DV of vitamin A, 2 % DV of vitamin C and is considered a very good source of 8 different vitamins and minerals.
Romaine makes for a great caesar salad, it goes great on a burger, and is a great choice for a salad wrap. An all around team player!
Romaine Caesar Salad
2 cups torn 1-inch pieces of torn stale bread (baguette or country loaf is preferred)
4 anchovy fillets packed in oil, drained
1 garlic clove
2 large egg yolks
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ cup vegetable oil
3 tablespoons grated Parmesan cheese, plus more for serving
Freshly ground black pepper
3 romaine hearts, cut into 2 -inch pieces (or 6 heads baby romaine, leaves picked)
Preheat oven to 375°F. Place bread onto a baking sheet and drizzle generously with olive oil, season with salt and pepper, and bake until golden, 10-12 minutes. Using a chef’s knife, chop together the anchovy and garlic, with a pinch of salt. Continue chopping until fine, then use the side of the blade to mash into a paste. Add to a large bowl. Whisk in the egg yolks, lemon juice, and mustard. Slowly whisk in the olive oil and vegetable oil until emulsified. Whisk in Parmesan, season to taste with salt and pepper. Gently toss the lettuce, croutons, and dressing. Finish with more Parmesan cheese.
Recipe and image from Thomas Keller