Romaine Lettuce
Romaine is the most used lettuce in restaurant cooking and the backbone of the Caesar salad. Its tall, upright heads with thick, crisp leaves and prominent center ribs provide a satisfying crunch and a clean, mildly bitter flavor that holds up to bold, creamy dressings better than any other lettuce variety.
Long, upright head with elongated dark green outer leaves and pale yellowish-green inner leaves (the heart). Each leaf has a thick, prominent white rib running its length. Very crisp and firm — unlike any other lettuce in structural integrity.
Texture: Exceptionally crisp and crunchy — the thickest ribs of any lettuce variety provide structural integrity. Holds up to dressing for hours without wilting significantly.
Flavor: Clean and mildly bitter with a fresh, green flavor. The outer dark green leaves are more flavorful and slightly more bitter; the inner heart leaves are milder and sweeter.
Caesar Salad
The defining use — the crisp leaves hold creamy Caesar dressing perfectly and the bitterness balances the richness.
Grilling
Halve lengthwise, brush with oil, and grill cut-side down — creates a beautifully charred, smoky salad.
Wraps
Whole leaves serve as excellent wraps for Asian chicken or Korean BBQ.
Chopped Salad
The sturdy leaves hold up well in composed and chopped salads that sit for a while before serving.
• Romaine hearts (inner leaves) are sweeter and more tender — sold separately and excellent for Caesar
• Tear rather than cut for a more rustic presentation; cut for more uniform pieces
• The thick rib can be thinly sliced and used in stir-fries or soups for a crisp texture
One of the best-storing lettuces — whole heads keep 7–10 days in the refrigerator. Wrap in a damp paper towel. The thick ribs protect the leaves from bruising and drying.