You might not know it, but chances are you’ve tried Baby Romaine Lettuce before. It’s a head-type lettuce characterized by its loaf shape and long, narrow leaves. Its leaf color varies from pale green along the rib structure to deep, dark green on the ends of the leaves and a very crisp texture when you bite into it. This variety of lettuce is great for salads, with a complimentary dressing.
How to Store
– Store immediately in the coldest part of the walk-in cooler. Romaine lettuce is very susceptible to damage from heat in the kitchen. Heat damage will cause the leaves to become limp.
– Keep romaine lettuce in the original sealed packaging and away from drafts to limit the effects of dehydration from the cooler fans.
– Store away from ethylene-producing fruits. Ethylene can cause russet spotting on the midribs of the lettuce.
– Do not drop; romaine lettuce is susceptible to bruising.
– Follow good rotation practices, first shipments received should be used first.
– Avoid placing the case or raw product on counter tops to help prevent the potential for cross contamination.
– Prepare as needed. Try not to use a product from the previous day.
– Always use sharp knives to prep. Cutting with dull knives cause excessive cell damage and hasten browning.
– Remove wilted, damaged, bruised or discolored leaves and discard before washing.
– Store prepared product in the refrigerator.