Name: Romaine lettuce (Lactuca sativa var. longifolia), also called cos — a tall, upright head of crisp, dark green leaves with a thick, pale, juicy rib and a slightly nutty flavour. The page for cos lettuce covers the same type under its British name.
Description
Romaine is thought to have originated in the eastern Mediterranean and was popular with the ancient Romans, from which it gets its American name. It is the lettuce of the Caesar salad, created in Tijuana, Mexico, in the 1920s, and is among the most nutritious common lettuces.
The leaves are sturdy and crisp, so they hold up to thick dressings and to grilling, and the pale hearts are the sweetest. It is also sold as small hearts, or as the mini romaine called Little Gem.
Main nutrition value
Show all nutrients
Romaine lettuce provides vitamin K, vitamin A, folate and potassium, with more nutrients than iceberg and a high water content, for very few calories.
How best to be consumed
Romaine is crisp, and holds up well in robust dishes.
- Tear into Caesar salad with Parmesan, croutons and a creamy anchovy dressing.
- Grill halved hearts with oil until lightly charred, then dress with lemon and cheese.
- Use whole leaves as scoops for dips and fillings.
- Shred into tacos, wraps and sandwiches.
- Store unwashed in the fridge, and wash just before use.
Overconsumption could cause…
Romaine is safe and healthy in food amounts.
- Foodborne illness from poorly washed leaves, so rinse well, especially bagged and ready-to-eat salad.
- Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
- E. coli outbreaks linked to romaine in the past, so wash well and follow recall notices.
- Calories and fat from rich dressings such as Caesar.
Wikipedia — Romaine lettuce, used for origin, naming and history: https://en.wikipedia.org/wiki/Romaine_lettuce
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