Baby Red Romaine Lettuce
Inventory, 2 lb : 5.00
This item was last sold on : 06/21/17
Baby Red Romain lettuce distinguishes itself from Green Romaine not only in color but texture and flavor. Baby Red Romaine leaves grow erectly and tightly to form an elongated spoon shape. The leaves have rich red wine and bronze tones while the inner ribs fade to a creamy yellow. Baby Red Romaine's blanched heart becomes translucent white at its core. The outer leaves are tender and mild in contrast with the center leaves which are robustly crunchy and succulent. The flavor is milder than that of Green Romaine, a characteristic that is due to the leaves lacking the same levels of chlorophyll, whose presence creates bolder flavors in Green Romaine.
Baby Red Romaine lettuce is available year-round.
Red Romaine lettuce is the general name given to a wide variety of lettuces that are members of the daisy family, Compositae. Red Romaine lettuce varieties include Rouge d'Hiver, Cimmaron, Valentine and Flashy Troutback. Red Romaine lettuce contains the pigment, anthocyanin, which is responsible for the red in food plants. It may also be responsible for the more buttery texture found in red leafed lettuces. On a marketing note, consumers respond to Red lettuce varieties more positively than they do green, making Red Romaine lettuce a visually more appealing lettuce than its Green counterpart.
Red Romaine lettuce is a perfect stand alone lettuce. It can also be added to salad mixes for texture and visual appeal. It can replace the ubiquitous Iceberg lettuce atop burgers and sandwiches. It also withstands high heat which makes it suitable for grilling and adding to soups and stir fries. Complimentary ingredients include olive oil, citrus, vinegar, cream-based dressings, chiles, garlic, apples, pears, aged and strong cheeses, olives, grilled steak, smoked fish and chicken, bacon, dried fruit and nuts.
The Romans were the first to institutionalize a “lettuce course” into their meals. They served lettuce as a first course as an appetizer prior to the main course, always raw with young leaves and often poached or with oil and vinegar when using larger leaves.
Romaine lettuce is named for the eternal city of Rome as it is believed to have originally been discovered by the Romans on the Aegean Island of Cos. It is documented as being the oldest known cultivated lettuce, having been grown for at least 5,000 years. As with the majority of lettuces, Red Romaine is a cool-season crop, thriving in rich organic soil and climates with warm days and cool nights. Anthocyanin concentrations in Red Romain lettuce are directly affected by annual or seasonal temperature patterns.
Restaurants currently purchasing this product as an ingredient for their menu.
|Sheraton La Jolla||San Diego CA||858-453-5500|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Marriott Del Mar||San Diego CA||858-369-6029|
Recipes that include Baby Red Romaine Lettuce. One is easiest, three is harder.
|Bitchin Camero||Steak & Tofu Lettuce Wraps with Bulgur Salad|
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