Tanimura & Antle · 3
Tanimura & Antle Romaine Hearts, 3 Count
What it is
These are the tender, inner leaves of the romaine lettuce plant, harvested while still young and compact. They offer a crisp texture and a mild, slightly sweet flavor. They are a versatile vegetable, suitable for a variety of culinary applications.
How people cook with it
Romaine hearts are a popular choice for fresh salads and as a crunchy addition to sandwiches and wraps.
- Fresh green salads
- Sandwich and wrap fillings
- Grilled lettuce dishes
- Dipping vegetable
To prepare romaine hearts, begin by trimming off the base. You can then separate the leaves or cut the heart lengthwise. For salads, they can be chopped or torn into bite-sized pieces. They also hold up well to grilling, where the heat caramelizes their natural sugars, adding a smoky depth. They can be washed and dried thoroughly before use in any dish. Consider them a refreshing component in many meals.
How it differs from similar foods
Compared to full heads of romaine, hearts are more tender and have fewer of the tougher outer leaves. This makes them quicker to prepare and often preferred for their consistent texture and flavor. They are also typically smaller and more uniform in shape.
Who it is for
Home cooks and professional chefs alike appreciate romaine hearts for their convenience and consistent quality.
How to keep the rest
To keep the remaining romaine hearts fresh, store them unwashed in a plastic bag in the crisper drawer of your refrigerator. This helps maintain their moisture and crispness for several days.