PRODUCTS

Romaine Lettuce
Also called… Cos lettuce

Because you know what tastes good… Refreshing, romaine lettuce has a hint of sharpness to its flavour. Its crisp leaves are delightful in a salad, but may also be braised or sautéed.

A natural elegance… Romaine lettuce has long, crisp leaves with white crunchy midribs. Dark green on the outside, heart leaves pale to light green.

Good for you… High in dietary fibre, romaine lettuce is an excellent source of vitamin K, a good source of folate and vitamin A and a source of vitamin C. It also contains some carotenoids such as lutein and beta-carotene (3 500 µg for 100 g), both antioxidants that could reduce the risks of cancer.

Romaine Lettuce Worldwide: First consumed in Italy, romaine lettuce inspired the legendary Caesar salad. Highly appreciated in Europe, romaine is also enjoyed by North Americans.

Gourmets’ Inspirations:

Romaine lettuce can be incorporated in a great variety of sandwiches, but it is particularly wonderful in a salad with croutons and Parmesan, or mozzarella cheese. Try goat cheese or mix it with other varieties of lettuce, chicory or radicchio. Add various vegetables to your salad, such as asparagus, bell peppers, radishes, carrots, shallots or green onions.

You can use wilted romaine leaves to season a vegetable soup or simply to make lettuce soup, in which case you will boil your romaine leaves before running them through the blender and mixing with onions browned in butter, flour, chicken broth and paprika. Finally, try romaine as a side dish by sautéing it or braising it with butter, broth or tomatoes.

The Right Dressing for Romaine Lettuce:

Romaine lettuce is especially responsive to strong flavours, sharp cheeses and spicy condiments. Simply delicious drizzled with Caesar dressing, it can also be tossed in a cheese or mustard dressing. For instance, try a blue cheese dressing or simply add a bit of Dijon mustard to your oil and vinegar mix for a spicier and creamier dressing. You can also replace olive oil by walnut oil or substitute white wine, cider or shallot vinegar to balsamic vinegar. For a hint of sweetness, add a tad of maple syrup or cream to your dressing. Both sweet and spicy, this dressing is exciting and delightful on romaine.

How to Select Your Romaine Lettuce: Choose a romaine lettuce of a bold colour, with firm, crisp leaves with no rust or rot.

How to Store and Prepare your Romaine Lettuce: Romaine lettuce can be stored for about one week in a perforated plastic bag, inside your refrigerator, as it has to breathe or it will rot. A little trick? Do not place your lettuce near fruits that release ethylene such as apples, pears or bananas to avoid premature ripening. Furthermore, wash your lettuce with cold water just before preparing it and add dressing only when serving. Finally, if your lettuce starts to wilt, soak it in warm and then cold water. This will produce a thermal shock that will make it a bit firmer.

Savour it… year-round (production of Quebec (Canada) and Mexico).

Related Products: Iceberg lettuce, green and red leaf lettuce, Boston lettuce, baby spinach, arugula, Spring Mix, San Marino Mix, Oriental Mix, curly endive, escarole, radicchio, nappa cabbage.

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