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Lettuce, Romaine EACH
Romaine lettuce is said to have originated on the Greek island of Cos (Kos), off the coast of Turkey - which is why they call it Romaine.
The leaves will keep up to one week when wrapped in paper towels to absorb excess moisture and stored in the crisper drawer of the refrigerator.
Romaine lettuce is best suited for both raw and cooked applications such as braising, grilling, and lightly boiling. The leaves can be used fresh and torn for salads, or they can be used as a dipping vessel for sauces, dips, and fillings. They can also be layered on sandwiches, burgers, and in wraps for added crunch. In addition to fresh preparations, Romaine lettuce can withstand high heat which makes it suitable for grilling, braising with cooked vegetables and meat, adding to soups, and chopping and mixing into stir-fries. Romaine lettuce pairs well with bulgur wheat, parsley, garlic, chives, tomatoes, roasted red pepper, citrus, avocado, apples, pears, black olives, capers, grilled steak, poultry, bacon, tuna, smoked fish, feta cheese, blue cheese, parmesan cheese, and hummus.
Romaine lettuce an excellent source of dietary fiber, vitamins A, C, and K, thiamin, folate, iron, potassium, and manganese. It is also a good source of riboflavin, vitamin B6, calcium, magnesium, phosphorus, and copper.