Romaine Lettuce Salad with Roasted Walnuts and Blue Cheese

Romaine lettuce has sturdy leaves with firm ribs down their centers. Unlike most lettuces, it is tolerant of heat. The common name in North America is "romaine", while elsewhere it is known as "cos lettuce," because it's believed to have been introduced from the Greek Island of Cos.

Romaine is a dark leafy green rich with antioxidants believed to help prevent cancer. It has a gentle, but slightly bitter taste. it as an excellent source of vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene), vitamin K, folate, and molybdenum, as well as dietary fiber. With its folic acid, vitamin C, beta-carotene, potassium, and fiber content, romaine lettuce can significantly contribute to a heart-healthy diet.

Most domestic U.S. harvest of romaine lettuce and other salad greens come from California and are available throughout the year.

Romaine lettuce keeps up to seven days, Boston and leaf lettuce for two or three days, while more fragile greens (arugula and watercress) should be served the day of purchase.

All types of lettuce should be stored away from ethylene-producing fruits, such as apples, bananas and pears, since they will cause the lettuce leaves to brown.

Romaine Lettuce Salad with Roasted Walnuts and Blue Cheese
Serves 4

4 cups of Romaine lettuce, chopped
3 Tbs. of extra virgin olive oil
1/2 cup of chopped walnuts
1/2 cup of blue cheese crumbs
Coarse sea salt

In a skillet over medium heat roast the walnuts until brownish and fragrant. Set aside and let cool down completely. In a bowl, combine the romaine with the olive oil. Add the cooled walnuts and the blue cheese and combine. Salt to taste.