A head of Romaine lettuce is composed of layered elongated leaves that gently curl inwards with a firm spine running down the center.
The outer leaves are dark green and as you remove the layers the leaves closer to the spine are paler, almost a white color.
The outer green leaves have a mild earthy flavor where as the inner leaves are very crisp and sweet tasting. The center is also referred to as hearts of romaine.
Typically the green leaves are used in chopped leafy green salads and the center leaves are always reserved for making Cesar salads.
Click Here To Make An Authentic Cesar Salad Dressing
But in recent years hearts of romaine have been transformed into small eatable boats and stuffed with other ingredients.
Like these recipes:
Romaine Lettuce Boats With Marinated Mozzarella Pearls & A Tomato Basil Vinaigrette
This recipe makes two servings.
1 heart of romaine lettuce, cut in half, inner leaves removed and chopped
1 jar Marinated Mozzarella Pearls With A Tomato Basil Vinaigrette – find recipe HERE
Chopper inner leaves and set aside.
Place one half of a heart of romaine lettuce with inner leaves removed onto a salad plate or bowl.
Place chopped inner leaves evenly on both sides of boat.
Add 2-3 tablespoons of marinated mozzarella pearls to the boat with the Tomato Basil Vinaigrette. Spoon some of the vinaigrette over the chopped leaves.
Serve alone as a brunch or lunch salad with soup, or as a side dinner salad.
Serve with these suggested dinner dishes and soups.
- Honey Garlic Chicken Thighs
- One Skillet Juicy Chicken Thighs and Vegetables
- One Skillet Herb Butter Chicken Breast
- Beef Schnitzel With A Yogurt Dill Sauce
- Emerald Green Soup
- Asparagus and Sweet Potato Soup
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