Romaine lettuce is being restyled. The workhorse of the Caesar salad bowl is breaking out of its cliché use and being exploited by chefs for soups, side dishes, wraps and stuffings. Farmers are also growing baby romaine and red-leafed romaine to add variety to even the most mundane uses of this salad component to give it even wider appeal in the leaf-and-dressing department. At Naha in Chicago, small “gem” romaine from Wisconsin is layered with serrano ham, Garrotxa cheese, white ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!