What’s fresh in November? Romaine lettuce
Embrace the chill and savor the freshness of this season’s most delicious greens.
Story By Bailey Gilliam
Romaine lettuce often plays a supporting role in Caesar salads, but it deserves to be in the spotlight this time of year. With its crisp texture, subtle sweetness and nutrient-rich profile, this versatile green adds a refreshing crunch to any dish. November is the perfect time for locals to enjoy freshly harvested romaine, as cooler fall temperatures enhance its flavor and vibrancy. Whether featured in salads or seasonal dishes, let romaine take center stage on your plate throughout the holidays.
From the Romans to your table
In the U.S., we call it romaine lettuce, but around the world, it’s often known as “cos” lettuce. Many dictionaries trace the name “cos” to the Greek island of the same name, believed to be where this lettuce variety was first cultivated. As it made its way to Western Europe, particularly Rome, it gained popularity and became known as “Roman lettuce.” This ancient green has been grown for over 5,000 years, with roots in the Mediterranean and Middle East, where it was once considered a weed. Egyptian tomb paintings depict a leafy plant resembling romaine, and it was said to be used as an edible spoon for spreads like tabbouleh in Syria. Even in ancient Rome the milky sap from its leaves was believed to have healing properties.
A nutritional powerhouse
Contrary to the myth that lettuce lacks nutritional value, romaine is a fantastic source of vitamin K, crucial for blood clotting, wound healing and bone health. It also offers more folate and vitamin K compared to iceberg lettuce. Each cup of romaine contains just eight calories, making it a guilt-free addition to your diet. It’s also rich in minerals such as calcium, phosphorus, magnesium and potassium. Plus, the beta-carotene it contains converts to vitamin A in the body, supporting eye health and immunity.
Grow your own
Romaine thrives in cool weather, ideally between 55-65 degrees, making fall and early spring the perfect times to plant it in the Lowcountry. For fall, sow seeds two to three months before the first frost (around Dec. 11), and for spring, plant after the last frost (around March 1). March is a safe planting time for Hilton Head; plant in full sun with well-draining soil enriched with organic matter. Use primed seeds for better germination, and protect seedlings from wind with light mulch. Romaine also can be grown in containers with 4-8 inches of soil. Leaves mature in 60-80 days and can be harvested once they form a tight head about 6-8 inches tall.
From market to meal
When selecting romaine at the grocery store or a market, look for dark green leaves without brown spots or wilting. The head should be firm and compact, as a loose head indicates it may be bitter. To store, keep lettuce away from ethylene-producing fruits like apples and bananas, which cause rapid decay. Whole heads last up to 10 days in the fridge’s crisper section. If you’ve chopped it, store in a lightly vented container or bag with paper towels to absorb moisture for up to seven days.
Wash romaine before or after cutting — it’s up to you. If washing first, remove the root and any damaged leaves, then separate the leaves and soak in cold water. For cut leaves, use a salad spinner or paper towels to dry. When it comes to cutting, slice the head lengthwise, remove the core and chop as needed. Thinner strips work well as toppings for tacos or pizza, while small pieces are ideal for salads.
Beyond the salad
Romaine’s thick ribs and sturdy leaves make it perfect for more than just salads. Grill, sauté, roast or blanch it for a whole new culinary experience. Here are a few ideas:
Sautéed: Quarter the heads lengthwise, and cook in butter for a few minutes. Add soup stock and a pat of butter for an emulsion.
Roasted: Drizzle with olive oil, season and roast at 400 degrees for 5 minutes. Mist with lemon juice.
Grilled: Grill halved heads until slightly charred. Top with lemons, capers and Caesar dressing.
Blanched: Boil for 1-2 minutes, then transfer to an ice bath to retain color and texture.
Mexican Rice Salad & Adobo Shrimp
Zesty, flavorful and fun, this Mexican rice salad with adobo shrimp from The Spice & Tea Exchange of Hilton Head Island is a delicious option for a quick dinner or tapas-style gathering. You can prepare it ahead of time and serve it chilled for a refreshing twist. Whether you enjoy it as a light meal or as part of a spread, this dish is sure to impress with its bold flavors and satisfying crunch.
Ingredients
4 teaspoons Adobo Spice Blend
2 tablespoons lime juice
1/4 cup rice vinegar
1 pound large shrimp (16-20), peeled and deveined
Chopped romaine leaves
2 cups cooked hearty grain, such as farro
1 can black beans, rinsed and drained
1 red bell pepper, finely chopped
Directions
[1] In a small bowl, combine the Adobo Spice Blend, lime juice, and rice vinegar. Set aside half of the mixture for dressing. [2] Toss the remaining half with the shrimp, ensuring they are evenly coated. Let the shrimp marinate for about 15 minutes. [3] Heat a grill pan over medium-high heat, and spray with non-stick spray. Grill the shrimp for about 2 minutes per side, or until they are pink and cooked through. [4] In a large bowl, mix the chopped romaine, cooked grain, black beans, and red bell pepper. Add the grilled shrimp on top, and drizzle with the reserved Adobo dressing. Toss gently to combine. Serve warm or chilled.
LOCAL Life Test Kitchen
Chicken Caesar Wrap
Looking for a quick and satisfying meal that doesn’t skimp on flavor? This wrap is a perfect choice. Packed with juicy grilled chicken, crisp romaine, tangy Caesar dressing and a sprinkle of Parmesan cheese, all wrapped in a soft tortilla, it’s the perfect blend of textures and tastes.
Ingredients
2 cups grilled chicken breast, sliced
4 large flour tortillas
2 cups romaine lettuce, chopped
1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/4 cup croutons, crushed
Directions
Prepare the Ingredients. [1] Grill the chicken breast until fully cooked, and slice it into thin strips. [2] Warm each tortilla in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable. [3] Lay a warm tortilla flat on a clean surface. Spread 1-2 tablespoons of Caesar dressing in the center of the tortilla. Place a handful of chopped romaine lettuce on top of the dressing. Add grilled chicken on top of the lettuce. Sprinkle about 1 tablespoon of grated Parmesan cheese over the chicken. Add a pinch of black pepper and croutons for extra texture. [4] Roll each tortilla and serve immediately. Enjoy with a side of fries or fresh fruit.
