Romaine

In February, I’d made and frozen a pork ragout. With penne pasta and a Romaine salad with vinaigrette, it would be perfect. […] Finally, I located the penne, washed and dried the Romaine leaves, and whisked together a Dijon vinaigrette.

Serve shrimp with sauce on a bed of Romaine leaves, if desired.

Tear the Romaine leaves into irregular bite-sized pieces. (If using store-bought Romaine, remove the tough, watery rib in each leaf.)

Drizzle a little of the salad dressing over the Cos or Romaine leaves around the 4 serving bowls.

A garlicky Caesar is a nice starter with whole Romaine leaves and crispy sourdough croutons, but most can’t resist the creamy, but very rich, signature lobster soup.

Toss the Romaine leaves with dressing.

When the seedlings begin to crowd one another, thin to four inches apart for smaller-leaf lettuces and up to twelve inches apart for larger varieties and head lettuces such as robust Romaines, which prefer wider spacing.

I like to have watercress to soften into the roast gravy, and crisp baby gem or Romaine leaves to catch and contrast with the gravy.

She starts tearing the Romaine leaves into bite-size pieces and adding them to the bowl.

[…] served with a side salad of 1 cup chopped Romaine, 5 halved cherry tomatoes, 1 Tbsp. chopped green onions, with olive oil and vinegar dressing