Another amazing week of vegetables. That head of romaine is just right for grilling – if you’re so inclined. I shared directions for grilling lettuce a few weeks ago, but basically – wash the head, cut it in half lengthwise, brush the cut sides with olive oil and grill. Dress it with a simple vinaigrette. Read More…
Storing lettuce: rinse the leaves and spin them dry in a salad spinner. If you have space, storing the leaves in the salad spinner is great. But that takes up a lot of room in the refrigerator. You can wrap the washed leaves in a dry tea towel and then drop that into a plastic bag that you don’t seal tight. I find that if I clean the lettuce when I get it home, I’m a lot more likely to add it to a sandwich or make it into a salad then if I have to do all that prep when I’m ready to eat.