Romaine lettuce

An elongated firm head with large crisp dark green leaves for Caesar salad, Greek salad and sandwiches.

Romaine lettuce is an elongated firm head with large crisp dark green leaves with a juicy white central rib, with a fresh taste and a light sweetish bitterness. It is torn into Caesar and Greek salad, put into sandwiches, burgers, wraps and tacos, grilled in halves and served as a crunchy base.

Recipes with this ingredient

Buddha bowl with artichokes, red cabbage and hummusAuthor's cuisine | Main courses

The recipe was shared with us by Touch of Matcha chef Egor Rudolsky.

Blueberry, Goat Cheese and Nut Dukkah SaladEuropean cuisine | Salads

Salad with blueberries, goat cheese, and dukkah is a refined combination of flavors that unites the freshness of greens, the sweet tang of berries, and the delicate saltiness of goat cheese. Dukkah, an aromatic mix of nuts and spices, adds a crunchy texture and Eastern notes. This salad reflects modern European culinary style by combining traditional ingredients with unusual accents. Its ease of preparation makes it ideal for a quick dinner or festive table. The dressing made from olive oil, lemon juice, honey, and Dijon mustard highlights the balance of flavors, tying all elements into a harmonious dish. Suitable as a standalone snack or paired with white wine. Enjoy the subtle interplay of aromas and textures in this elegant salad!

Cuban salad with chicken and avocadoCuban cuisine | Salads

Don't let the name scare you, this salad looks like the familiar "Stolichny" in a slightly exotic form, but is made entirely from familiar products: the creamy pulp of avocado neutralizes the dryness of the chicken breast, orange slices serve as juiciness agents, with such a composition the intervention of fatty mayonnaise is contraindicated - instead, a light, like the breath of the tropics, lime vinaigrette sauce acts as a dressing.